Lemon pie covered with meringue

Lemon pie covered with meringue


250gr flour / 125g butter / a pinch of salt / 70ml of lukewarm water

Lemon cream: 2 lemons / 3 egg yolks / 20cl double cream / 2 tbsp of four / 70gr brown sugar

Meringue: 3 egg whites / a pinch of salt / 125gr brown sugar / 125gr icing sugar

For the dough

Mix flour and salt together. Mix the diced butter with the flour and beat by hand. Add lukewarm water and form a ball. Leave the dough to rest in the fridge for 30 minutes. Spread the pastry in a pie dish, cook for 15 min at 180°C.

For the lemon cream

Mix sugar and egg yolks together. Then add the zest of 2 lemons and their juices. Finish by adding cream and flour and mix well. Pour the cream over the pre-cooked tart and bake for another 20 min at 180°C.

For the meringue

Beat the egg whites until they are stiff, add the brown sugar and continue to beat. Once done, add icing sugar using a spatula and blend nicely. Place the meringue in a pastry bag and decorate the pie with it.


Cook in grill mode until desired colouring (between 5 and 7 min) at 150°C.

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