SERVES: 
PREPARATION: 60 minutes
COOK: 25 minutes + 12 minutes + 20 minutes
DIFFICULTY: 

What do you need ?
For the short crust pastry:

• 60 g sugar
• 100/150 g plain flour
• 25 g corn flour
• 60 g butter or light butter
• 1 egg
• a pinch of salt
• 10 ml milk

For the lemon cream:

• 1 egg
• 50 g sugar
• 45 ml lemon juice
• ½ gelatine sheet or 1 g gelatine
• 20 g butter

For the meringue:

• 2 white eggs
• a pinch of salt
• 80 g granulated sugar

How to do a Lemon meringue tart?

• Put the egg whites with a pinch of salt in the fridge during about one hour

How to do a homemade Shortcrust dough?

• Mix together the egg with sugar and a pinch of salt
• Add corn flour and plain flour
• Cut thinly the butter and add it in the preparation
  Tip: Knead the pastry with your fingers
• Add the cold milk
  Tip: add the cold milk little by little
• Knead again the pastry with your fingers
  Tip: Add more flour if the texture of the dough doesn’t seem right
• Wrap it in a plastic film and let it cool in a fridge for one night
• Preheat the oven at 170°C
• Spread the pastry
• Put it in four small pie moulds
• Prick the pastry with fork
• Put them in the oven for 15/20 minutes in the oven

How to do the lime cream?

• In a pan, mix together the egg, the sugar and the lime juice
• Bring the mixture to a boil
• Add gelatine
  Tip: before adding gelatine, you have to put the gelatine sheet in cold water in order to soften it
• Add butter in small pieces
• Mix the mixture in order to prevent clumping
• Put the mixture in the small pie moulds
• Put the moulds in the oven at 150°C for 10/12 minutes

How do to the meringue on the top of the lemon pie?

• Put the oven at 100°C
  Be careful: you have to put down the temperature of the oven at 100°C. If you don’t do it, you will burn the meringue
• Beat egg whites until stiff and add the sugar in it
• Fill a pastry bag with the preparation
• Pipe it on the lemon pie
• Put in the oven for 20 minutes
• Burn the top of each pie with a blowtorch
• Let it cool down before serving

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