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lemon meringue pie



Preparation time: 20 minutes, cooking time: 30 min

Ingredients for 6 servings: 500 g

pastry ready to use, 3 eggs, 2 lemons , 75 g butter, 200g caster sugar, zest of a lemon, grated 2 egg whites, 1 tablespoon sugar, 1 pinch of salt.

Preheat oven to 200 ° (6-7). Place the dough in a buttered pie plate. Line the bottom with parchment paper and fill with dried beans. Bake the pastry blind for 15 minutes. For the topping, grate the zest of lemon, and squeeze the juice of two lemons. Mix the juice with sugar and eggs. Heat over low heat in small saucepan, stirring until thickened. Strain, add butter and zest. Remove your pie shell beans and greaseproof paper and fill it This lemon cream. Bake in the oven for another 15 minutes. For the meringue, beat egg whites until stiff with a pinch of salt. Add the sugar and give a few turns of beater to mix well. Spread meringue over pie with a spatula. Sprinkle lightly with powdered sugar and broil hot oven. Watch out, cooking the meringue is very fast, it should be golden.