*Ingredients
+6 persons
+For the lemon cream
Sugar
140g sugar
Egg yolk
4 egg yolks
Water
2 tbsp. at s. water
Butter
25g butter
Lemon
4 lemons (juice)
Cornstarch
4 tbsp. at s. cornstarch Maizena
For the shortcrust pastry
Plain flour
240g flour
Butter
140 g slightly soft butter
Sugar
80g sugar
Egg yolk
1 egg yolk
Vanilla sugar
1 sachet of vanilla sugar
Salt or fine salt
1 pinch of salt or fine salt
+For the French meringue
Sugar
240g sugar
Egg white
4 egg whites
Salt or fine salt
1 pinch of salt or fine salt
*Preparation lemon cream
In bowl, blending egg yolks and sugar. In saucepan, putting water, lemon juice & cornstarch. Heat the mixture over low heat and stir with a wooden spoon.
When the mixture is hot, pour it little by little over the egg-sugar mixture while mixing with the spoon.
Putting all back in saucepan and cooking over low heat, stirring mixture. Remove the pan from the heat, allow to cool for a few minutes then add the butter. Mix well. To book. The cream is ready!
2
Preparation of the shortcrust pastry
Preheat the oven to 180°C. In a bowl, mix the flour, sugars and pinch of salt. Add the diced butter and incorporate it to have a sandy texture. Add the egg yolk. Mix well to get a paste. On a baking sheet, roll out this dough using a rolling pin to about 9mm thick. Then place it on your classic pie pan without removing the baking sheet.
Trim the edges. Prick the dough with a fork and put another baking sheet on top. Put peas in the middle, dried seeds, or coarse salt to prevent the bottom of the dough from deforming. Bake for 20 minutes, remove the baking sheet with the peas (or other) and put back in the oven for another 10 minutes with a baking sheet on top so that it does not regain color. Let cool. The pie crust is ready!
Pour the lemon cream on the bottom of the pie then smooth the surface.
3
In a bowl, put the egg whites with the pinch of salt. Mount everything in very firm snow. Then add, while mixing, the sugar little by little so that the meringue is homogeneous. The meringue is ready when it is satiny. Fill a piping bag with this preparation (with the nozzle of your choice) and let your imagination run wild (in a point, in a spiral, etc.).
4
Color the meringue
Using a torch, color the meringue.
If you don't have a torch, relight the oven on the grill position and at fixed heat at low temperature. Return your pie to the oven for 2-3 min. The ends of the meringue will be colored. The pie is ready!
