The Ingredients
– 375g shortcrust (homemade or not)
– 200g sugar
– 40g starch of corn
– the zest and the juice of 3 or 4 lemons (depending of your acid likings)
– 4 eggs (white and yolks separated)
– 200ml of water
The Recipe
1. Spread out shortcrust on a board with a little bit of flour. Garnish a mould with it (approx. 20cm of diameter). Prick the bottom with a fork.
2. Put it 15 minutes into the refrigerator, then into the oven for 15 minutes at 190 ∘C.
3. In a salad bowl, blend the 75g of sugar, starch, the zests and the egg yolks.
4. Mix the lemon’s juices with the water, and boil this liquid. Then add it progressively into the salad bowl.
5. Transfer the whole mixture in the saucepan and boil it while whipping until it thickens.
6. Display this cream over the mould.
7. Stiffly beaten eggwhites. Incorporate the rest of sugar progressively and continue whipping until it becomes a very firm mixture.
8. Display this meringue over the pie.
9. Put in the oven at 180 ∘C during 15 – 20 minutes until the meringue is glazed.