Ingredients : 

°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

Preparation :

1. Baking the blind pastry:
Roll out the pastry to 3mm thickness and line a 27cm tart tin lined with parchment paper. Reserve in the refrigerator for 30 minutes.
Cover the dough with parchment paper and add a weight such as chickpeas or dried beans to prevent the dough from puffing up when baking.
Bake your pie in a preheated oven at 180°C for 10 minutes. Remove parchment paper and beans and return to oven for 15 minutes. Watch the cooking closely. The pie should be golden brown on top AND on the bottom.
Let the baked pie shell cool completely.
2. Prepare the lemon cream:
Pour the lemon juice, zest and water into a saucepan. Add the sugar, flour and cornstarch. Mix well to avoid lumps.
Begin to heat over low heat, stirring constantly.
Beat the egg yolks in a separate container.
Remove the pan from the heat and add the beaten egg yolks, whisking vigorously.
Return the pan to the heat, stirring constantly until the mixture thickens (it should have the consistency of pastry cream).
Add the diced butter. Stir well to melt the butter.
Remove from the heat and let the lemon cream cool down before pouring it over the cooked tart base.
Put your pie in the fridge for at least 2 hours.
3. Prepare the meringue:
Whisk the egg whites with a pinch of salt.
When they begin to be firm, add the sugar gradually, and continue to whip until the whites are firm and shiny.
Once the meringue is firm, put it in a pastry bag to draw patterns on the lemon cream and brown it with a blowtorch or under the broiler for about 10 minutes.
Enjoy !

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