Ingredients:-
250 g of flour,
125 g soft butter,
325 g of sugar,
4 eggs,
1 pinch of salt,
150 ml of lemon juice or 3 or 4 lemons,
1 cup. cornstarch,
75 g of butter,
2 egg whites -
METHOD:-
Shortcrust pastry:-
Beat an egg with 100 g of sugar and the salt.
Add the flour all at once, knead with your fingertips. add the soft butter in pieces, knead quickly and form a ball. Cover with clear wrap and chill for at least 1 hour.
Spread in the pie dish, cover with a sheet of baking paper and rice to weight the paper down.
Cook for 10 mins at 180°C, then remove the "weight" and put back 8-10 mins to cook the centre well. The dough must be golden (if not prolong the cooking for a few mins) and set aside.
Lemon Cream:-
Take the zest of a lemon and bring the lemon juice to the boil with the zest.
Beat 3 eggs with 150 g sugar and the cornflour. Gradually add the lemon juice in a trickle, whisking constantly.
Put everything back on medium heat and thicken, stirring well all the time, to obtain a cream. Leave to cool and then add the butter in pieces, beating well.
Smooth over the bottom of the pie. Cool.
To finish the meringue, whip the egg whites, when they become firm, add 75g of sugar and whip for a few more seconds.
Pipe over the top of the pie with a piping bag then put under a hot oven 'grill function' for 1 min to colour the meringue.
Keep cool. Serve with whipped cream and fruits.