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Lemon meringue pie
Finish your meal with a smooth lemon meringue pie!
A real treat for your taste buds!
Lemon meringue pie
Ingrédients
- ** For 6 persons **
- * For the shortbread dough:
- 180 grams of flour
- 90 grams of butter
- 50 grams of sugar
- 2 egg yolks
- 4 cl water
- 1 pinch of salt
- * For the lemon cream :
- 2 lemons
- 135 grams of sugar
- 2 eggs
- 2 egg yolks
- 15 cl of fresh cream
- 1 pinch of salt
- * For the meringue :
- 4 egg whites
- 115 grams of icing sugar
- 1 pinch of salt
Présentation
- 1* For the dough: preheat the oven to 180°C.
- 2In a bowl, pour the egg yolks (set the whites aside) and the sugar with a little water. Whisk the mixture until it turns white.
- 3On your work surface, use your fingers to mix the flour and the chopped butter until you have a sandy mixture.
- 4In the middle of your mixture, make a hole to pour your egg yolk and sugar mixture.
- 5Take a pie dish and place greaseproof paper on it to prevent the dough from sticking to the bottom of the dish.
- 6When you have finished mixing the dough, form it into a ball and roll it out directly into your pie dish.
- 7Place in the oven for 10 minutes, the dough should not have time to brown.
- 8* For the cream: Take a bowl and mix 2 whole eggs, 2 yolks (keeping the whites aside), the cream and the sugar. Mix everything together.
- 9Add the juice of 2 lemons and mix again.
- 10Once the 10 minutes have passed, remove the tart shell from the tower and pour the lemon cream inside. Bake the tart for 30 minutes at 180°C.
- 11During the cooking time, prepare the meringue.
- 12To do this, pour your 4 egg whites, previously set aside with a pinch of salt, into a salad bowl. Once stiff, slowly add the icing sugar while continuing to beat the mixture.
- 13Once the tart is cooked, let it cool a little and place your meringue on top. Using a blowtorch, lightly brown the meringue.
- 14If you want a crunchy meringue, place your tart in the oven for about 40 minutes.
- 15Enjoy your meal!
Finish your meal with the soft cuvée from Domaine d'Arton, Les deux Cèdres.
This Côte-de-Gascogne is the perfect accompaniment to a beautiful lemon meringue pie. Its aromas of white peach and candied lemon peel will accentuate the greediness of this famous dessert.
