Lemon pie : mon gâteau préféré

Sweet dough :

250g flour, 150g butter , 30g powder almonds , 90g icing sugar , 2g salt, 1 egg .

Sand flour and butter in the bowl of tempered robot equipped with the sheet. Add powder almond and sifted icing sugar . Dissolve the salt in the egg and add to the mix precedent. Mix just until the dough is smooth without too much work .

Stand in fridge 1 hour.

Royal Lemon :

2 eggs,1 egg yolks , 100g caster sugar , 25g cornflour , 160g whole cream , 160g lemon juice , grated zest of a lemon.

Mix cornstarch with sugar and pour over the eggs and the yolk while whisking. Add the lemon juice, zest and cream.

Smoothing device :

Roll out the dough to a thickness of 2/3 mm and line a tart ring 22 cm diameter and 2 cm buttered . Precook the background for 10 minutes at 170 ° then garnish with lemon cream and continue cook for 30 min at 170 ° always .

The lemon meringue :

80g egg whites , 80g caster sugar , zest of lemon , a little sugar.

Beat the egg whites gradually adding the sugar gradually, they must be stiff. Finish with lemon zest. Using a pocket provided a united 10mm socket, poach a spiral of meringue on top of the cooled tart. Sprinkle with icing sugar and bake at 200 ° for 8-10 min. Cool the pie on a grid.

BON APPETIT