Ingredients

 

For the shortcrust pastry:

 

1 egg

1 1/2 cups flour

1/2 cup butter softened

1/2 cup sugar

1 Tbsp heavy whipping cream

A pinch of salt

 

 

For the lemon cream:

 

4 lemons

1/2 cup sugar

3 egg yolks

2 Tbsp cornstarch

3 1/2 Tbsp butter cut into pieces

 

 

For the meringue:

 

1/2 cup egg whites (room temperature)

1/2 cup sugar

1 tsp vanilla extract

 

 

Instructions

 

For the shortcrust pastry:

 

1- In a large bowl, whisk together the sugar and the butter until creamy and pale.

 

2 - Add the heavy cream, the egg, and the salt. Whisk until smooth. 

 

3 - Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.  

 

4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

 

5 - Place the dish in the freezer for 30 minutes. 

 

6 - Preheat oven to 350°F.

 

7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.

 

8 - Remove foil and weights, and bake for an additional 15 minutes. Crust must be be fully baked and golden.

 

9 - Allow to cool before filling.

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For the lemon cream:

 

1 - Grate the lemons and collect the zests in a bowl. Press the lemons and strain their juice over the same bowl.

 

2 - In another bowl, mix together the sugar with the cornstarch and the egg yolks until thick and pale.  

 

3 - In a saucepan, boil the lemon juice with the zests over medium heat.

4 - Add the sugar, cornstarch, and egg yolks mixture.

5 - Cook on low heat whisking constantly until you obtain a creamy texture. Remove from heat and add the butter. Whisk until smooth. Transfer to a bowl and cover with plastic wrap directly on the cream. Allow to cool at room temperature.

 

6 - Pour the lemon cream on the cooked shortcrust party and place in the fridge until a few minutes before serving time.

 

 

For the meringue:

 

1 - Right before serving time, in the bowl of a stand mixer, whip on medium speed the egg whites until foamy.

 

2 -  Once foamy, add 1/3 of sugar and go up one speed.

 

3 - Once the sugar has dissolved, add another 1/3 of sugar and go up one speed. Whip a few minutes.

 

4 - Add the rest of the sugar and whip to peaks at maximum speed.

 

5 - Pour the vanilla extract and whip to combine.

6 - Spread the meringue on top of the lemon cream and broil in the oven until the meringue gets a golden-brown color, (or use a kitchen torch if you have one.)

7 - Serve immediately.