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.
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