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Ingredients
For pastries° 225g / 8oz regular flour° 175g / 6oz butter° 45 g / 1 oz powdered sugar° 1 large egg free of poultry, beatenLemon filling° 6 lemons, zest and juice° 65 g / 2 oz cornmeal° 250g / 9oz caster sugar° 6 egg yolksTo prepare the meringue° 4 egg whites° 225g / 8oz caster sugar° 2 teaspoons of corn flour
How To Make Lemon meringue pie
Preheat oven to 180 ° C / 350 ° F / Gas 4.
First make the pastries. Measure the flour and butter in a blender and mix together until the mixture resembles breadcrumbs. Add powdered sugar, eggs and 1 tablespoon of water and mix again until they turn into a ball.
Place the dough on a work surface and spread it out with a thickness of 3 mm. Use the rolling pin to lift the pastry up and move it to align the flan mold with a bottom 23 cm / 9 inch. Be careful not to stretch the dough while placing it in the corners. Cover with plastic wrap and place in the refrigerator to cool for 30 minutes.
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