Homemade shortbread pastry + Lemon Curd and meringue. 🍋🍋🍋
For 18 cm circle.
90g icing sugar
30g almond powder
130g soft butter
1 egg and a good pinch of salt.
Mix the soft butter with the sugar, add the almond powder and mix well again. Add the egg and whisk well. Finally, put the flour and salt, form the dough either by hand or with the robot leaf, and form a ball that you will leave in the fridge for an hour before spreading it.
Put your dough in your pie circle and put it in the fridge for 30 minutes. Dry cooking (with dry beans on top so as not to swell) for about 30 minutes at 175 ° C thermostat. It all depends on the oven, of course …
70g of Sugar
The juice of 2 untreated lemons if possible
1 gelatin sheet
Put the gelatin in a bowl of cold water. In a saucepan, whisk the eggs, sugar, and lemon juice (for my part, I add the zest of a lemon..🍋😊) .when the mixture begins to thicken, add the gelatin previously wrung. Your cream is ready.
3 egg whites
80g icing sugar and 80g powdered sugar
Whisk your egg whites, when they become frothy, add the powdered sugar in 3 batches. Then tighten your egg whites with icing sugar.
Put your lemon cream on your pie and let cool in the fridge for a good 15 minutes. Then make your meringue and poach it either with a pastry bag or if you haven’t, with a tablespoon (and make spades with a fork). Color with a blowtorch or a few minutes in the o,ven with the grill function (beware it colors quickly !!).
Result: Classic Lemon Meringue Pie
Have a good meal, and see you soon with new delicious ingredients.
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