HOMEMADE LEMON MERINGUE PIE

 

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.

Enjoy !