*Ingredients:
°250 g of flour
°125g soft butter
°325 g of sugar
°4 eggs
°1 pinch of salt
°150 ml of lemon juice or 3 or 4 lemons
°1 C. cornstarch
°75 g of butter
°2 - egg whites
*Preparation
1 - Making and cooking the shortcrust pastry: Beat an egg with 100g of sugar and the salt.
2 - Add the flour all at once, knead with your fingertips.
3 - Add the soft butter in pieces, knead quickly and form a ball. Film and chill for at least 1 hour
4 - Spread in the pie dish, cover with a sheet of parchment paper and chickpeas.
5 - Cook for 10 minutes at 180°C, then remove the "weight" and put back 8-10 minutes to cook the center well. The dough must be golden (if not prolong the cooking for a few minutes) and set aside.
6 - Making the lemon cream: Take the zest of an untreated lemon and bring the lemon juice to the boil with the zest.
7 - Beat 3 eggs with 150g sugar and the cornflour;
8 - Gradually add the lemon juice in a trickle, whisking constantly.
9 - Put everything back on medium heat and thicken, stirring well all the time, to obtain a cream
10 - Leave to cool and then add the butter in pieces, beating well.
11 - Garnish the bottom of the pie. Book cool.
12 - To finish the meringue: Whip the egg whites, when they become firm, add 75g of sugar and whip for a few more seconds.
13 - Garnish the top of the pie with a piping bag for example and switch to a hot oven 'grill function' for 1 minute to color the meringue.
14 - Keep cool.
Enjoy !
