Another tart, but this time with lemon! Lemon meringue pie is my favorite. Soft, refreshing lemonade, a miracle! Keep the recipe in a safe place, this lemonade cream is to die for!!

*To prepare the lemon cream:
°20 cl lemon juice (juice of 4 large lemons)
°lemon flavor
°20 cl of water
°25 grams of cornstarch
°25 g flour
°200 grams of sugar
°6 egg yolks
°75 grams butter
*To prepare the meringue:
°3 egg whites
°150 grams of sugar


1. Cooking the Dough Blank:
Roll out the dough with a 3 mm thick dough roller and decorate a 27 cm pie plate lined with parchment paper. Keep in the refrigerator for 30 minutes.
Cover the dough with parchment paper and add a weight such as chickpeas or dry beans to prevent the dough from puffing while baking.

Bake the cake in a preheated oven at 180 ° C for 10 minutes. Remove the parchment paper and the legumes and return to the oven for 15 minutes. Watch cooking carefully. The pie should be golden on top and bottom.

Let the baked pie crust cool completely.
2. Make the lemon cream:
Pour lemon juice, peel and water into a saucepan. Add sugar, flour and cornstarch. Mix well to avoid lumps.
Begin by heating over low heat, stirring constantly.
Beat egg yolks in a separate bowl.
Remove the pan from the heat and add the beaten egg yolk, whisking vigorously.
Return the saucepan to the heat, stirring constantly, until the mixture thickens (it should have the consistency of custard).
Add shredded butter. Stir well to melt the butter.

Remove the pan from the heat and let the lemon cream cool before pouring it over the baked pie crust.
Put your pie in the refrigerator for at least two hours.
3. Prepare the meringue:
Beaat egg white to stiff with pinch salt.
When they begin to thicken, gradually add the sugar and continue to beat until the whites are stiff and shiny.
Once the meringue is firm, place it in a pastry bag to draw patterns on the lemon cream and brown it using a torch or under the grill for about 10 minutes.

Enjoy !