Lemon meringue pie

For meringues, beat egg whites in stand-alone mixer until soft peaks form when whisk is removed. Add the icing sugar a little at a time, and continue to beat until the meringue is stiff and shiny. Add cornmeal, whisk again.Transfer to a baking tray and spread the meringue over all the lemon fillings.Then pull a curl on the top of the meringue.Bake in the oven for about 15 minutes, until the filling is fully cooked and the meringue is golden brown and slightly crispy.Let it cool completely before slicing or serving it hot.

ENJOY !