Homemade Meringue Lemon Pie


°paste or sweet pie paste

+ For lemon cream:

°20cl lemon juice (juice 4 large lemons)

° Lemon flavor

° 20cl of water

°25g corn starch

° 25g flour

°200g Sugar

°6 Egg yolks

°75g butter

+ For meringue:

°Egg white 3

° 150g sugar


1… Baking a visually impaired cake:

Implement baked goods up to 3mm thick and line a 27cm tart case mounted with physical paper. Keep the fridge for 30 minutes.

Cover the mixture with physical paper and add a load along with the chickpeas or dried beans to prevent the mixture from blowing simultaneously during baking.

Heat your pie in a preheated broiler at 180 ° C for 10 minutes. Discard the material paper and beans and cross them back into the broiler for 15 minutes. Watch the cooking with interest. The pie should be a great brown at the top and on the base.

Letting heated pie cool totally.

2… Prepare lemon cream:

Pour the legitimate lemon, zing and water juice firmly into a frying pan. Adding sugar, flour also cornstarch. Mix well to move away from the contract.

Start to heat the temperature constantly at a low warm temperature, with mixing.

Whisk the egg yolks into a different stand.

Discard the pan from the warm temperature and add the scrambled egg yolk, whisking overwhelmingly.

Return the frying pan to warm temperature, and blend it constantly until the formula thickens (it should have the texture of the cake cream).

Add ghee cubes. Mix well to smooth the spread.

Get rid of the warm temperature and give the tepid lemon cream early instead of pouring it over the base of the cooked tart.

Put the pie under the ice box somewhere about 2 hours.

3… Prepare meringue:

Whisk the egg whites with a salt spot.

At the point when they start becoming president, add the sugar firmly, hold the whip until the eggs are working and shiny.

When meringue is president, place it in a cake box to draw designs on the lemon cream 

Enjoy !