+For the dough:
°200g sifted flour
°15 g ground almonds
°1 small egg (40g)
°100 g butter at room temperature
°50g icing sugar
°1 pinch of salt
+For the lemon cream:
°2 unwaxed lemons
°80 g caster sugar
+For the meringue:
°100g egg whites
°195 g caster sugar
°4 cl of water
Make the dough: in the bowl of a robot fitted with the leaf (mixing accessory), place the diced butter and the icing sugar. Mix until the texture is creamy. Add flour and salt and mix quickly. Finally add the egg and then the ground almonds, mixing well each time.
When the dough is homogeneous, work it lightly on the work surface then form a ball. Wrap it in cling film and let it rest in the fridge for 30 minutes.
Preheat the oven to 180°C (th. 6).
Roll out the dough on the floured work surface. Line a pie pan. Prick the dough with a fork and let it rest for 5 minutes in the refrigerator. Bake the dough blind and cook for 10 minutes. Let it cool.
Make the lemon cream: rinse the lemons, grate the zest then squeeze them to collect about 8 cl of juice. In a saucepan, whisk the eggs with the sugar, lemon zest and juice. Cook over low heat, stirring constantly, until the mixture thickens. Leave to cool then add the butter in pieces. Mix the cream and filter. Place 6 hours in the refrigerator.
Spread the lemon cream on the bottom of the pie and smooth the surface.
Make the meringue: in a saucepan, bring the water and 160 g of sugar to the boil then cook until the temperature of the syrup reaches 121°C.
Meanwhile, whip the egg whites until stiff, adding the rest of the sugar. When the syrup is at the right temperature, pour it immediately over the egg whites and beat with a mixer at low speed for 1 minute. Then increase the speed (to maximum) and whip until the meringue has completely cooled: it must be smooth, firm and very shiny.
Using a spatula or a piping bag fitted with a tip (fluted or smooth), fill the lemon meringue pie. Brown it with a torch or by putting it under the broiler for a few minutes.
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