Lemon pie

Making and cooking the shortcrust pastry:

Beat the egg with the sugars and salt

Add the flour all at once, knead with your fingertips

Add the soft butter in pieces, knead quickly and form a ball

Cover and refrigerate for at least 1 hour

Spread in the pie dish, cover with a sheet of baking paper and beans, clay balls or a chain of metal balls available in supermarkets

Cook for 10 minutes at 180°C, then remove the “weight” and put back for 8-10 minutes to cook the center well. The dough should be golden brown (otherwise extend the cooking for a few minutes)

Reserve.

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Making the lemon cream:

Take the zest from an untreated lemon

Bring the lemon juice with the zest to the boil

Beat the eggs with the sugar and cornstarch

Gradually add the lemon juice in a drizzle, whisking constantly.

Return everything to medium heat and thicken, stirring well all the time, you will obtain a cream.

Leave to cool and then add the soft butter in pieces, whisking well.

Fill the pre-cooked tart base. Reserve in the fridge.

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Optional finishing: meringue:

Whip the egg whites until stiff, add the sugar and whisk for a few more seconds.

Garnish the top of the tart with a piping bag for example and place in a hot oven ‘grill function’ for 1 minute to color the meringue or as in the video, to go faster…gold the meringue with a blowtorch…