°shortbread dough OR sweet pie dough
+For the lemon cream:
°20 cl lemon juice (juice of 4 large lemons)
°the zest of a lemon
°20 cl of water
°6 egg yolks
+For the meringue:
°3 egg whites
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1… Baking the visually impaired cake:
Carry out the baked good to 3mm thickness and line a 27cm tart tin fixed with material paper. Save withinside the fridge for 30 minutes.
Cover the batter with material paper and add a load alongside chickpeas or dried beans to keep the mixture from puffing up simultaneously as baking.
Heat your pie in a preheated broiler at 180°C for 10 minutes. Eliminate material paper and beans and cross again to broiler for 15 minutes. Watch the cooking intently. The pie ought to be brilliant brown on top AND on the base.
Allow the heated pie to shell cool totally.
2… Prepare the lemon cream:
Pour the lemon squeeze, zing and water legitimate solidly into a pan. Add the sugar, flour and cornstarch. Blend well to stay away from knots.
Start to continually warm temperature over low warm temperature, mixing.
Beat the egg yolks in a different holder.
Eliminate the skillet from the warm temperature and add the beaten egg yolks, whisking overwhelmingly.
Return the skillet to the warm temperature, blending continually until the combination thickens (it ought to have the consistency of cake cream).
Add the diced margarine. Mix well to liquefy the spread.
Eliminate from the warm temperature and grant the lemon cream loosen up ahead of time than pouring it over the cooked tart base.
Put your pie withinside the ice chest for somewhere around 2 hours.
3… Prepare the meringue:
Whisk the egg whites with a spot of salt.
At the point when they start to be boss, add the sugar steadily, and hold to whip until the whites are business and glossy.
When the meringue is boss, set it in a cake pack to draw designs on the lemon cream and earthy colored it with a blowtorch or under the grill for around 10 minutes.