Ingredients (for 4 persons) :
- 1 pastry short or shortcrust (according to taste)
- 2 untreated lemons
- 200 g of sugar
- 60 g of icing sugar
- 5 eggs
- 20 cl of cream
- 1 pinch of salt
Preheat oven at 180°C (355°F) (thermostat 6) for 10 min.
Garnish pie dish with pastry, prick it with a fork.
Put parchment paper and cover with dried beans. Cook for 10 minutes (the dough should not get colored or very little).
In a bowl, mix two whole eggs and two yolks (put the whites aside). Add cream and 150 g of sugar. Then add the juice of two lemons and their zest finely chopped.
Remove dough from oven, remove the beans and the paper and pour over the mixture. Bake for half an hour.
Meanwhile, prepare the meringue: Use the whites, we put aside earlier, and add the last egg white.
Put a pinch of salt and beat the egg whites. When they are firm, slowly add the sugar while continuously working them.
Remove the pie from the oven.
Turn off the oven.
Put the meringue over the pie and quickly put it back in the oven (turned off!). The meringue will get a sweet golden color.