Tarte au citron meringuรฉe ๐Ÿ‹

โ€‹I absolutely love it!! French pastries are so delicate and elegant…I tought I was not able to bake my favourite lemon pie..This pie seemed difficult to make and just for expert bakers, but I love it so much that I wanted to try and here it is!! I promise: it is the original one and it is super yummy ๐Ÿ˜

INGREDIENTS:

Pate brisee (short pastry dough)

  • 250 g flour
  • 125 g of nature yogurt
  • 60 g butter
  • 100 g sugar
  • 2 yolk eggs

Lemon cream

  • 2 lemon juice
  • 2 eggs
  • 100 g of sugar
  • 40 g butter at room temperature
  • 2 tea spoons of corn flour

Meringue

  • 100 g sugar
  • 2 egg whites


METHODS:

  1. Prepare the shortbread as in the recipe of the Crostata mixing butter and yogurt.
  2. Let it sit for 30 minutes in the refrigerator. 
  3. Dice a large pie plate and stick the bottom with a fork. 
  4. Cook for 10/15  in the oven preheated to 180 ยฐ C 
  5. Meanwhile, prepare the lemon cream: dilute the cornstarch in the lemon juice
  6. Mix sugar and eggs and when fluffy add the lemon juice
  7. Pour into the pie and bake for other 15/20 minutes.
  8. 6. For meringue: whisk the egg whites and add the sugar gently before the whites are too firm and continue whipping. 
  9. When the meringue takes on a shiny and thicker consistency pour it into a socket pocket and decore the cake
  10. Bake again for 10 minutes until the meringue is really firm and a little bit brown on the edges
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