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: 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

  1. 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.
  2. 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.
  3. Spread the cream over the cooled pie crust.

For the meringue

  1. Beat the egg whites with a pinch of salt. Add the sugar little by little.
  2. Using a piping bag, spread the meringue over the pie and bake for 10 minutes at 180°C to obtain a soft meringue.

Enjoy !

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