°shortbread dough OR sweet pie dough

+For the lemon cream:

°20 cl lemon juice (juice of 4 large lemons)

°the zest of a lemon

°20 cl of water

°25g cornstarch

°25g flour

°200g sugar

°6 egg yolks

°75g butter

+For the meringue:

°3 egg whites

°150g sugar

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  1. Baking the blind pastry:
    Roll out the pastry to 3mm thickness and line a 27cm tart tin coated with parchment paper. Reserve withinside the fridge for 30 minutes.
    Cover the dough with parchment paper and upload a weight consisting of chickpeas or dried beans to save you the dough from puffing up whilst baking.

Bake your pie in a preheated oven at 180°C for 10 minutes. Remove parchment paper and beans and go back to oven for 15 minutes. Watch the cooking closely. The pie ought to be golden brown on pinnacle AND at the bottom.

Let the baked pie shell cool completely.

  1. Prepare the lemon cream:
    Pour the lemon juice, zest and water right into a saucepan. Add the sugar, flour and cornstarch. Mix properly to keep away from lumps.
    Begin to warmth over low warmth, stirring continuously.
    Beat the egg yolks in a separate container.
    Remove the pan from the warmth and upload the crushed egg yolks, whisking vigorously.
    Return the pan to the warmth, stirring continuously till the aggregate thickens (it ought to have the consistency of pastry cream).

Add the diced butter. Stir properly to soften the butter.

Remove from the warmth and allow the lemon cream calm down earlier than pouring it over the cooked tart base.
Put your pie withinside the refrigerator for as a minimum 2 hours.

  1. Prepare the meringue:
    Whisk the egg whites with a pinch of salt.
    When they start to be corporation, upload the sugar gradually, and preserve to whip till the whites are corporation and shiny.
    Once the meringue is corporation, positioned it in a pastry bag to attract styles at the lemon cream and brown it with a blowtorch or below the broiler for approximately 10 minutes.

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