Preparation
1. Make the Dough (Shortcrust Pastry)
In a bowl, combine flour, salt, and diced butter. Rub together with fingertips until it resembles crumbs.
Add cold water and knead gently until a dough forms. Shape into a ball.
Let it rest in the fridge for 30 minutes.
Roll out the dough, press into a tart pan, and prick the base with a fork.
Blind bake at 180°C (350°F) for 15–20 minutes.
2. Prepare the Lemon Filling
Dissolve cornstarch in 5 cl water.
In a bowl, whisk together whole eggs, yolks, and sugar.
Add lemon juice, zest, and the dissolved cornstarch.
Pour into a saucepan and bring to a boil, stirring constantly.
Simmer for 2–3 minutes until thickened.
Remove from heat and stir in butter.
Pour the lemon cream into the cooled pastry crust.
3. Make the Meringue
Beat egg whites with a pinch of salt until stiff peaks form.
Gradually add icing sugar while continuing to beat.
Spoon or pipe the meringue over the lemon filling.
Bake at 180°C (350°F) for 10 minutes, just until lightly browned.
🍰 Tips & Serving
Chill the pie before slicing for cleaner cuts.
For extra flavor, brûlée the meringue with a kitchen torch.
Store in the fridge and consume within 2 days.
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