Lemon Meringue pie

The lemon tart is a great classic of French cuisine, it is composed of a dough topped with a lemon cream which is a mixture of eggs, sugar, juice and lemon zest and it can be meringue. or not.

*Ingredients :

+To prepare the dough
°Wheat flour: 250 g
°Powdered sugar: 100 gm
Almond powder: 100g
°Unsalted butter: 150 g
Eggs: 1 whole
for cream
°Lemon (s): 2 whole grains
°Powdered sugar: 150 g
Eggs: 3 whole grains
°Unsalted butter: 125 g
to decorate
°Egg whites: 3 whole grains
°Powdered sugar: 75 g
°for mold(s)
°Unsalted butter: 10 g

Recipe description

  1. For dough
    Preheat the oven to 180 ° C (sixth).

In a large bowl, mix butter with powdered sugar. Add the eggs, then the flour and ground almonds without running the dough much. Make a ball and put it in plastic wrap, then let it rest in the refrigerator for at least 15 minutes.
Using a rolling pin, roll out the dough and place a previously greased tart pan. Reserve again in the refrigerator for 30 minutes.

Arrange buttercream sheets and casserole balls (or dried beans) over the dough, then bake the pie crust for 15 to 20 minutes.

  1. For lemon cream machine
    Squeeze the lemon. Pour the juice into a saucepan, mix with butter and melt over low heat.
    In a bowl, beat eggs with sugar, beat vigorously, then add the melted butter mixture and lemon juice. Then put everything in the saucepan and cook for 3 minutes, until the mixture thickens with lemon.

Pour the cream over the cooked dough and keep in the refrigerator.

    With an electric mixer, beat the egg whites until the consistency is half the amount of sugar. Add the rest of the sugar at the end to firm the meringue. Using a pocket fitted with a grooved nozzle, place small meringue wedges on top of the pie.
  2. For training
    Preheat the oven on grill mode for 5 minutes.
    Place the tart on the high side of the oven and let the meringue color.
    Serve straight from the oven.

Enjoy !!