Ingredients
Shortbread :
- 200g of flour
- 20g almond powder
- 120g of butter
- 3g of salt
- 80g of icing sugar
- 40g eggs
Lemon cream:
- 75g lemon juice
- 200g whole egg
- 125g sugar
- 10g cornstarch
- 125g of butter
Italian Meringue:
- 120g egg white
- 240g sugar
- 80g of water
Lemon meringue pie
Passionate amateurSugar
Shortbread :
In a mixing bowl or food processor, add the flour, icing sugar and softened butter.
Once everything is mixed, add the eggs.
Line the tart, refrigerate and blind bake for 20 minutes at 160°C.
Lemon cream:
Heat the lemon juice until boiling.
Next, blanch the sugar and eggs. Add the cornstarch and continue mixing.
Once boiling, add the juice to your previous mixture then return to the heat until boiling.
Add the butter.