INGREDIENTS:
250g of flour
1/2 sachet of yeast
1 pinch of salt
125 g of butter or good oil or margarine
3 tbsp. tablespoon of sugar
2 eggs
1 teaspoon of sugar
2 tbsp. tablespoon flour
1 large lemon
1 glass of lukewarm water
PREPERATION :
Prepare the dough: sift 250 g of flour with half a sachet of baking powder, a pinch of salt and 1 tbsp. tablespoon of sugar.
Incorporate 125 g of melted butter or good oil or preferably margarine.
When the flour has taken on the appearance of semolina, add a 1/2 glass of lukewarm water to obtain a dough with a fork.
Bake in white for 20 minutes in the oven at th.6 (180 ° C), taking care to butter and flour the mold.
Prepare the cream: mix 2 egg yolks with a teaspoon of sugar,
2 tbsp. flour, zest and juice from one large lemon or 2 small, depending on the size.
Pour in a 1/2 glass of lukewarm water. Thicken over low heat, like custard.
Let cool and pour the cream into the baked pie.
Prepare the meringue: beat the 2 egg whites until stiff.
Add 2 tbsp. of sugar, always whisking the whites.
Put the egg whites on the cream and put them in the oven for a few moments to brown the meringue.
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