Ingredients :
- +For the shortcrust pastry:
- °200g T65 flour
- °100g butter
- °5 cl of cold water
- °1 pinch of salt
- +For the lemon filling:
- °25g cornstarch (cornflour type)
- °2 large whole eggs + 3 yolks
- °75g sugar
- °20 cl lemon juice (4 lemons)
- °zest of 1/2 untreated organic lemon
- °30g butter
- +For the meringue:
- °3 egg whites
- °150g icing sugar
Preparation
FOR LEMON MERINGUE PIE
Preparation: 30 mins
Cooking: 25 mins
And here are the different steps to prepare my favorite lemon meringue pie:
For the dough
1. Put the flour salt and butter into small pieces in a bowl. Crumble with your fingertips. Pour the water. Knead lightly so that the dough is homogeneous and form a ball.
2. Let it rest for 30 minutes in the fridge before using it then roll it out press it into a mold and prick the bottom with a fork.
3. Bake it blind for 15 to 20 minutes at 180°C (350°F).
For garnish
4. Dissolve the cornstarch in 5 cl of water. In a bowl mix the eggs with the yolks and the sugar. Stir in lemon juice zest and cornstarch.
5. Pour this mixture into a saucepan and bring to a boil. Leave to simmer for 2 to 3 minutes until the cream thickens. Add the butter off the heat.
6. Spread the cream over the cooled pie crust.
For the meringue
7. Beat the egg whites with a pinch of salt. Add the sugar little by little.
8. Using a piping bag spread the meringue over the pie and bake for 10 minutes at 180°C to obtain a soft meringue.
