Lemon Meringue Pie Recipe

Time of preparation: 30 minutes

Cooking time: 25 minutes

Ingredients (for 6 persons):

FOR SANDED DOWN PASTE

- 250 g of flour

- 125 g of butter

- 70 g of sugar

- 2 yellow of eggs

- 5 cl of water

- 1 pinch of salt

FOR CREAM IN THE LEMON

- 4 lemons of medium size

- 150 g of sugar

- 3 eggs

- 1 tablespoonful of Cornflour

FOR THE MERINGUE

- 2 egg whites

- 100 g of sugar

- 1/2 c in coffee of baking powder

Preparation of the recipe

PASTE: 

Whiten yellow and sugar in the whisk and slacken mixture with a little water. 

Blend with your finger the flour and the butter cut in small plots to acquire a sandy consistency and that all butter is absorbed (!!! It is necessary to make quickly so that mixture does not soften too much!).

Pour liquid mixture in the middle of this 'sand '. 

Incoporer with the knife elements fast without giving them of body. 

Form a bowl with palms and fraiser 1 or 2 times to return the homogeneous bowl. 

Make darker a mould of 25 cm in diameter with paste, trim dry beans of waxed paper 

Cook in white 20 - 25 mn, in 180°C, Th 6-7. (NB having lowered the oven in 120°C / 150°C about for the meringue).

CREAM IN THE LEMON: 

Wash lemons and " zester " 2. 

Put the very fine zests in a saucepan. 

Squeeze lemons and put the juice with zests in the saucepan. 

Pour the sugar and Cornflour. 

Move, and begin to make heat up in soft fires.

In containers separated beat eggs

when eggs turn to mix . put all with pour juice,sugar maizena & zestes

Put in late fort and continue moving with the aid of a whisk. 

Mixture is going to begin thickening. 

Attention to move always when eggs are added, because the cream of lemon could burn.

Remove fires of and pour the apparatus on the bottom of pie cooked. 

MERINGUE: 

pour the whites snows with a pinch of salt . 

When they begin being firm, adding the sugar then baking yeast. 

Mix until snow is firm. 

Cover with whites in snow and glaze. The meringue cook in soft oven (120°C / 150°C) / 10 mn

Comments:

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