'Easy' Lemon Meringue Pie

A very simple little tart to make with few ingredients and little preparation ...

Perfect for a last minute dessert!

Here is the step by step to prepare it:

- For the dough, buy a ready-made shortbread dough (or make it if you have a little more time in front of you!). Spread it with the baking paper on the pie plate. Bake in the oven at 170 ° for 20 minutes (to prevent the dough from swelling, place the dried beans on the bottom of the tart).

Lemon Cream:

- Squeeze the juice of 4 lemons (if you are afraid of acidity, limit to 2-3 lemons) and pour into a saucepan.

- Add 150g of caster sugar and 1 tbsp of cornstarch. Heat over low heat.

- Beat 3 eggs in a separate container then add to the lemon cream.

- Increase the heat, the mixture will thicken very quickly, do not stop whipping until a creamy consistency is obtained.

- Pour the lemon cream on the precooked dough base. Reserve.

Meringue:

- Whip 3 egg whites until stiff. When they start to set, pour in 100g of icing sugar in rain as well as 1/2 tsp of baking powder.

- Once the consistency is obtained, fill a pastry bag with this mixture (wide round tip).

- Garnish the lemon cream with small domes of meringues by pressing lightly on the bag.

- Place the tart in the oven at 140 ° C for about 10 minutes until the meringue is golden.

Let cool and enjoy!

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7 comments

  1. Reply

    Gabriel

    9th May 2011

    Hmm, I love the lemon taret, yours is very beautiful so I write down your recipe!

  2. Reply

    LadyMilonguera

    9th May 2011

    She is very beautiful… and terribly appetizing!

  3. Reply

    Callina

    9th May 2011

    I'm jealous, I still haven't managed to get the hang of the little meringue domes… yours are magnificent!

  4. Reply

    Deborah

    9th May 2011

    It makes you want!

  5. Reply

    Marie

    11th May 2011

    I recently rediscovered the happiness of a lemon tart with a sprig of praline. Very pretty meringuage ...

  6. Reply

    Mélanie

    15th May 2011

    The meringue is just superb, well done, it makes you want!

    NB: (nothing to see) By offering me a recipe for shellfish, crustaceans or fish before May 23, you can try to win Frédéric Berqué's book: Cuisine à portbords.
    Go to my blog, section “I want to win a cookbook”.

  7. Reply

    delf

    16th May 2011

    A little wink on my blog this morning;)

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