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 sugarPreparationFOR LEMON MERINGUE PIEPreparation: 30 minsCooking: 25 minsAnd here are the different steps to prepare my favorite lemon meringue pie:For the dough1. 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 garnish4. 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 meringue7. 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.
HOMEMADE LEMON MERINGUE PIE
