Easy

unit

Lemon

Salt

pinch

Soft butter

Flour

White sugar

Baking powder

Powdered sugar

Cornstarch/Maizena

tablespoon

Water

Lemon meringue pie

Preheat the oven to 180°C (thermostat 6)

3 min Separate 2 egg yolks and 2 egg whites, then whisk the yolks with 70g sugar and 2 spoonfuls of water to froth

5 min Mix the flour and butter, cut into small cubes, by hand until you have a sandy dough

4 min Pour the liquid mixture into the middle of this dough, then quickly incorporate the elements

2 min Form a ball and squish it once or twice to make it more even.

2 min Spread the dough in a pan about 25cm in diameter, then cover with baking paper

20 min Bake for 20 to 25 minutes (once the dough is out, remember to turn the oven down to 120 to 150°C for the meringue)

Wash the lemons, then grate two of them to get the zest

Place the zest in a saucepan with the juice of the lemons, remaining sugar and cornstarch

Beat 3 eggs in a separate bowl, then stir in the mixture from your pan while stirring

Place on high heat and continue to stir with a whisk without stopping so you don't let the cream burn, the mixture should thicken

Remove from heat and pour mixture over baked pie crust, then let cool

2 min Whip the egg whites with a pinch of salt.

2 min When they begin to stiffen, add confectioners' sugar and yeast, then whisk until stiff

1 min Cover the lemon meringue cream

10 min Insert the pie until the meringue is golden brown (about 10 minutes)

Easy

51 min

Dessert

Teatime

Child

Servings

6

Nutrition

/ per serving

Directions

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