I love lemon meringue pie with its little tangy note, offset by the sweetness of the meringue. Just talking about it makes me dreamy. I have tried many recipes and it is really delicious and well-balanced : there is a very thick layer of lemon and the meringue is soft as a cloud. As it is a bit heavy, I like the format tarts. Be careful, not try to get a crisp meringue, it tasted soft.
Based on a recipe by Marmiton
Prep : 15mins
Cooking : 25 +15mins
Serves 6 tarts or 1 great pie
- 4 organic medium lemons
- 150g sugar
- 3 eggs
- a tablespoon of cornstarch
- 2 egg whites
- 100gr icing sugar
- 1/2 teaspoon baking powder or baking soda
Unroll the pastry in a pie buttered and floured (or 6 small tart pans). Prick the bottom of the pie and cook at 180 degrees 25/30mn until pastry is golden.
Wash lemons, en zester 2 and press the 4. In a saucepan, Heat over low heat zest, lemon juice, sugar and cornstarch. Add beaten eggs, stirring constantly. Transfer over to high heat and continue stirring with a whisk until the mixture is thick. Pour this mixture over the baked pie pastry.
Prepare meringue : Using egg beaters, up the egg whites very tight with a pinch of salt. When they begin to be firm, add the sugar and yeast. Beat until the egg whites become nice and firm again. Cover the pie with the egg whites.
Bake at 120 ° -150 ° for 15 minutes until the meringue goldens. Allow 10 minutes more if you want the meringue to dry a bit more.
PS: Once is not custom, here's a little drawing, taste in my next recipe designer of the super Magalie's illustrated chronicles blog. See you next week!!!