Lemon Meringue Pie



For 8 people:

  • For the pastry:
  • 250 g flour
  • 125 g of butter
  • 70 g of sugar
  • 2 yolks of eggs
  • 5 cl of water
  • 1 pinch of salt
  • For the cream lemon :
  • 2 lemons untreated
  • 180 g of sugar
  • 2 eggs + 2 yolks
  • 20 cl of cream
  • 1 pinch of salt
  • For the meringue:
  • 4 egg whites
  • 150 g of sugar ice
  • Preparation time: 40 minutes
  • Cooking time: 45 minutes
  • Waiting: 0 min
  • Total time: 85 min

Lemon meringue pie preparation

1 Prepare the dough: preheat oven to 180 ° C or gas mark 6. Blanch the yolks and sugar with a little water (reserve the whites). Mix with fingers flour and butter cut into small pieces to get a sandy consistency. Pour the sand in the middle of the liquid mixture. Form a ball with the palms and milling 1 or 2 times. Spread the dough directly on the parchment paper and line the pie dish with the dough pricked with a fork. Put parchment paper and cover with dried beans. Cook for 10 minutes (the dough should not color or very little).

2 Make the cream:
In a bowl, mix 2 eggs and 2 yolks (put the whites aside) cream and sugar.
Then add the juice of 2 lemons and their zest finely grated. Remove the dough from the oven, remove the beans and to the mixture. Bake for 30 minutes.

3 Meanwhile, prepare the meringue: use 4 egg whites, add a pinch of salt and beat until stiff. When they are firm, slowly add the sugar while continuing to beat .

4 When the pie is cooked, spread the meringue over the lemon cream and cook another 10 minutes until the meringue is lightly browned. Leave the pie in the oven for 40 minutes off for a crisp meringue.