A tender and slightly tart tart.
* INGREDIENTS
8 PEOPLE
+Shortbread
° Flour 250 g
° Butter 125 g
° Sugar 70 g
° Egg yolk 2
° Water 5 cl
° Salt 1 pinch
° Lemon 2
° Sugar 180 g
° Egg 2
° Egg yolk 2
° Fresh cream 20 cl
° Salt 1 pinch
+Meringue
° Egg white 4
° Icing sugar 150 g
1
Prepare dough: preheat oven 180 ° C or thermostat 6Blanch the egg yolks and sugar with a little water (reserve the egg whites).Knead the flour and butter with your fingers, cut them into small pieces until you get a sandy consistency.Pour liquid mix in middle of this sand.Form ball with your palms & flare it 1 or 2 times. Spreading dough on baking paper & garnish pie dish with dough pricked with fork. Putt baking paper also covering with dried beans. Cooking about 11 min
2
Making cream: in bowl, mix 2 whole eggs & 2 yolks (put the whites aside) the cream fresh and sugar. Then adding juice of 2 lemons as well as their very grated zest. Take the dough out of the oven, remove the beans and add the mixture. Bake for 30 minutes.
3
Meantime, prepare meringue: employ 4 egg whites, adding pinch of salt & beat to stiff. While they are firm, slowly adding icing sugar, keep to beat.
To-finish
When pie is cook, spreading meringue on lemon cream and cook about other 10 minutes so that meringue is browned.Let cake in the oven for 40 min about a crispy meringue.
Enjoy !
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