Lemon meringue pie

A melting tart and slightly tart. A pure delight for the taste buds ..

difficulty     easy
preparation  40 min
baking         45 mn
Total Time  1 h 25 min

For the pastry:
  • 250 g flour
  • 125 g butter
  • 70 g of sugar
  • 2 egg yolks
  • 5 ml water
  • 1 pinch salt
For the lemon cream:
  • 2 untreated lemons
  • 180 g of sugar
  • 2 + 2 egg yolks
  • 20 cl cream
  • 1 pinch salt
For the meringue:
  • 4 egg whites
  • 150 g icing sugar
  1. Prepare the dough: Preheat oven to 180 ° C or thermostat 6. Beat the egg yolks and sugar with a little water (reserve whites). Mix fingers flour and butter cut into small pieces to get a sandy consistency. Pour in the middle of this sand the liquid mixture. Form a ball with the palms and mill 1 or 2 times. Spread the dough directly on 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 be colored or very little).
  2. Make the cream: In a bowl, mix 2 whole eggs and 2 yolks (set whites aside) the cream and sugar. Then add the juice of 2 lemons and their zest very finely. Remove dough from oven, remove the beans and put the mixture. Bake for 30 minutes.
  3. Meanwhile, prepare the meringue: use the 4 egg whites, add a pinch of salt and beat until stiff. When they are firm, slowly add the powdered sugar continuing debate.
  4. When the tart is cooked, spread the meringue on the lemon cream and cook for 10 minutes so that the meringue is lightly browned. Leave the tart in the oven turned off for 40 minutes to a crisp meringue.