Ingredients

Lemon curd

• 3 lemons
• 4 eggs
• 150 g of sugar
• 50 g of butter
• 1 tablespoon of cornflour
• 1 pinch of salt

Sable pastry 

• 150 g of Blédor Pâtissière
• 75 g of butter
• 40 g of sugar
• 1 pinch of salt
• 1 egg

Meringue

• 100 g of icing sugar
• 4 egg whites

Preparation

Dough

• Dice the butter.
• Put all the ingredients at the same time for about 1 minute in the mixer or mix all to form a very homogeneous dough. Leave to rest for about thirty minutes in the fridge.

Lemon curd

• Whisk the whole eggs vigorously with the powdered sugar in a large bowl until the mixture whitens and becomes frothy.
• Still mixing, add the juice and grated zest of the lemons as well as the melted butter and cornflour diluted in a tablespoon of water.

Baking

• Line a pie pan with a sheet of baking paper and the sablé pastry. With your fingers, stick the dough well to the edges and prick it with a fork. Pour the lemon curd directly onto the pie and bake for 35 to 40 minutes at 180°C until the cream is set and golden brown on top. Let cool to room temperature.
• While the pie is baking and cooling, beat the egg whites with a pinch of salt until stiff. Add the icing sugar in two batches: one tablespoon of sugar when the egg whites start to rise, then the rest at high speed to tighten them. Once the pie has cooled, top it with meringue, distributing it evenly with a spatula. Decorate the pie by dipping a whisk into the meringue and then quickly lifting it to form wedges. Quickly grill, constantly keeping an eye on it to avoid burning.