Serves 1
Directions
- 1Heat the lemon juice, sugar, and citrus zest to make the lemon cream.
- 2Make a regular pastry cream.
- 3Mix the flour with the butter to make the shortcrust pastry.
- 4When it looks like that, add the sugar, salt and egg.
- 5Don't overwork it.
- 6Let the dough rest in the fridge for at least 30 minutes before stretching it.
- 7Roll it out directly between sheets of baking paper to a thickness of about 3-4 mm.
- 8Place the dough in a 22 cm diameter ring.
- 9Adjust the dough in the ring.
- 10Remove any excess and prick the base with a fork, thinking about your ex for a better result.
- 11Then put a weight on top, such as rice or chickpeas, and bake.
- 12Once the dough is cold, pour the lemon cream to the top.
- 13Smooth the surface and leave in the fridge.
- 14To make the meringue, beat the egg whites.
- 15Make a syrup to 114 degrees with the water and sugar.
- 16Add it little by little and whip it until it cools down.
- 17You should get a texture like this.
- 18Decorate with the nozzle you want or even with a spatula.
- 19Leave it pretty.
- 20Burn the meringue with a blowtorch, and add lemon and lime zest.
- 21Cut yourself a piece and enjoy the best lemon pie of your life.
Ingredients
- 200 gr harina
- 120 gr mantequilla
- 15 gr azúcar
- 2 gr sal
- 50 gr huevo
- 100 gr huevo
- 125 gr azúcar
- 50 gr mantequilla
- 1 ralladura de limón
- 1 ralladura de lima
- 150 gr zumo de limón
- 75 gr claras para montar
- 50 gr agua
- 200 gr azúcar
Equipment
piping bagsauce panwhiskmixerovenrolling pinring moldforktorch
Tips
- The lemon cream should rest for at least 4 hours in the fridge.
- Once the meringue is ready, burn it with a torch and add lemon and lime zest on top.
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