Recipe: Lemon Meringue Pie

1 Place your pricked sweet pastry in a 25 cm tart mold, fill it with lentils or beans and bake in the oven for 25 minutes at 180° (gas mark 6).
2/ Preparation of your lemon cream:
- Wash your lemons thoroughly and recover the zest of one of them. Press your lemons to extract the juice.
- In a saucepan over low heat, add the thinly sliced and blanched zests and juice.
- In a bowl, beat your eggs then incorporate the sugar and cornstarch, add the hot lemon juice while stirring, then pour into a saucepan over heat. Start with high heat while stirring constantly. The mixture will begin to thicken. Once the cream sets, place it on a plate with a little powdered sugar to prevent it from crusting.
3/ Preparation of the meringue:
- Beat your egg whites until stiff peaks form with a pinch of salt. When they start to become firm, add the sugar. Continue to beat your egg whites at full speed until you can turn your bowl upside down without the whites falling out.
4/ Put your lemon cream in the bottom of the cooked tart and cover with your meringue.
5/ Set your oven to grill position and bake for 2 minutes.