Lemon meringue...a real treat! My mom was taking cooking lessons while in college, and her recipe for this pie inspired me.
* Ingredients :
+From 6 to 8 people
+To make the short pastries:
° 200 g flour T65
° 100 gm butter
° 5 cl of cold water
° pinch of salt
+For the lemon filling:
° 25g of cornstarch (as cornmeal)
° 2 large whole eggs + 3 yolks
° 75 grams of sugar
° 20 cl lemon juice (4 lemons)
° 1/2 peel of an organic unprocessed lemon
° 30 grams butter
+To prepare the meringue:
° 3 egg whites
° 150 gm powdered sugar
* Preparation
+To prepare the dough
1. Put the flour, salt and butter in small pieces in a bowl. crumble with your fingertips. Pour in the water. Gently knead until the dough becomes homogeneous and forms a ball.
2. Leave it for 30 minutes in the refrigerator before using it, then spread it, pour it into the mold and prick the bottom with a fork.
3. Bake it empty for 15 to 20 minutes at 180°C (350°F).
+to decorate
4. Dissolve the cornstarch in 5 cl of water. In a bowl, mix eggs with yolks and sugar. Add lemon juice, peel and cornstarch.
5. Pour this mixture into a saucepan and bring to a boil. Simmer over low heat for 2 to 3 minutes, until cream thickens. Add butter on the stove.
6. Spread the cream over the cooled pie crust.
+To prepare the meringue
7. Beat the egg whites with a pinch of salt. Gradually add sugar.
8. Using a pastry bag, spread the meringue on the pie and bake for 10 minutes at 180°C to get a soft meringue.
Note: To prepare the crispy meringue, bake for 20 minutes at 120-150°C
Enjoy !
