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French Cuisine with Anne – Lemon pie with Meringue

Tarte citron meringée

 serve for 6

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

Shortbread Dough :

250 gr Flour

125 gr Butter

70 gr Sugar

2 Egg yolks

5cl Water

1 Pinch of salt


Lemon Cream :

4 Medium-sized lemon

150 gr Sugar

3 Eggs

1 tbsp Cornstarch


Meringue :

2 Egg whites

100 gr Sugar

½ ts Baking powder


Preparation of the dough:


  • Whisk the 2 egg yolks with the sugar. Add to the mixture some water
  •  Mix the flour and butter cut into small pieces with your fingers, to obtain a sandy consistency. It is necessary that all the butter is absorbed (it is necessary to act quickly so that the mixture does not soften too much)
  • Pour in the middle of this sand the yellow mixture of egg and sugar, and a pinch of salt. Incorporate the elements quickly.
  • Flatten the pastry slightly with the palm of your hand, wrap in plastic foil  and refrigerate for 30 minutes
  • Roll out the dough. Cover the pie pan with  baking paper, put the dough on it and cover with beans to avoid the dough to blow up. Bake  for 20 to 25 minutes at 180 degrees (thermostat 6).


Lemon Cream :


  • Wash the lemons.  Put the zest of 2 lemons  and juice of 4 lemons in a pan.
  • Pour the sugar and cornstarch into the pan, mix with lemon juice Heat gently.
  • In a bowl whisk the eggs. Incorporate them into the mixture. Put on a high heat, and continue stirring with a whisk. The mixture will start to thicken. Be careful to always stir when the eggs are added because the cream could burn.
  • Remove from heat and pour over the cooked pie shell


The meringue:


  • Whisk the egg whites with a pinch of salt. When they start to be firm add sugar and yeast. Whisk until it is firm.
  • Cover the lemon cream with the preparation. Put in the oven at 135 degrees (thermostat 4/5) until the meringue get some gold colour.

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