INGREDIENTS
+Fill in:
°4 egg yolks (save whiteness for meringue)
°1 1/2 cup water
°1 1/3 cup sugar
°1/2 cup fresh lemon juice
°1/3 cup flour
°2 tbsp butter
°1 tbsp grated lemon peel
°1/4 teaspoon salt
°1 pre-baked pie crust (shop or homemade)
+Mering:
°4 egg whites, room temperature
°3 tbsp sugar
°1/8 teaspoon tartare cream
*INSTRUCTIONS
Whisk the egg yolks together in a medium bowl (save the egg white for meringue). Put the bowl aside.
In a medium saucepan over medium heat, combine water, sugar, flour and salt and boil, stirring constantly.
Boil for 1 minute, then slowly add the hot mixture to the egg yolk while whisking constantly. (This relieves the yolk and prevents them from cooking once they return to the heat).
Once at least half your hot mixture is added to the yolk, return the mixture (and the remaining yolk) to the stove, at low altitude, and continue to whisk hard.
Cook for another 1 minutes.
Remove from the heat again and add the butter, lemon juice and peel. Mix well and pour into the crust of the (refrigerated) pie.
For meringue: Whisk the egg white and tartar cream at high speed until soft peaks form.
Slowly add the sugar and whisk until harsh peaks form. 1-2 minutes.
Spread the meringue over the pie filling while it’s still hot and make sure to spread it on the outer edges of the crust to “close” the top.
Place in the oven and bake for 10-12 minutes, or until golden brown.
Let it cool completely before serving.
Enjoy !!