Desserts
111
Lemon meringue pie
Make the pastry according to the recipe on p. 32.
Preheat the oven to 355°F (gas mark 4).
Butter a quiche mold. Roll out the pastry, line the mold and prick the base with a
fork.
Cover with a circle of baking parchment and a layer of beans (or rice) and bake
blind* for 15 minutes.
Meanwhile, zest one of the lemons and squeeze them all, using the citrus press.
Put the lemon juice, zest, granulated sugar and half the eggs in the bowl with the
metal blade and blend.
Transfer to a pan, bring to the boil, stirring constantly with a wooden spoon. Dice
the unsalted butter and add.
Pour this mixture into the pastry case and bake in the oven for 15-20 minutes at
250°F (gas mark
1
/
2
).
As soon as the pie comes out of the oven, separate the remaining eggs and put
the whites in the bowl with the egg whisk. Whisk for 5-10 minutes.
When the eggs form stiff peaks, gradually add the powdered sugar via the feed
tube.
Spoon the meringue onto the lemon pie and broil in the oven for 10-15 minutes
until golden.
Keep in a cool place until ready to serve.
30 min.
Food processor 3200 3200 4200
5200
Serves 2
4
6 8
1 2 3 4
2468
4 tbsp 7tbsp
3
/
4
cup 1 cup
1 tbsp 2 tbsp
2 tbsp
4 tbsp
4 tbsp 7 tbsp
3
/
4
cup 1 cup
Lemons
Eggs
Granulated sugar
Unsalted butter
Powdered sugar
1
111
Forcing bag* (optional)
30 min.20 min.
20 min.Preparation
50 min.50 min.45 min.
45 min.
Richshort crust pastry
• •••
Cooking
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