In the 19th century, this tart was a symbol of wealth and goodness, served almost exclusively to the king. Since then it has become a classic of French cuisine, whether accompanied by meringue or not.
Ingredients
For the pie
- 1 short crust pastry
- 1 untreated lemon
- 50cl of milk
- 4 egg yolks
- 100g of sugar
- 50g of flour
- Butter and flour for the mould
For the meringue
- 2 egg whites
- 75g of caster sugar
- 25g of icing
Preparation
- Preheat the oven to 200°C.
- Butter and flour the baking tin before putting in the short crust pastry. Prick the bottom of the pastry and place weights on it. Place in the oven and bake for 12 minutes.
- Meanwhile, bring the milk to the boil in a saucepan. Grate the zest of the lemon and squeeze it.
- Whisk the egg yolks with the sugar in a bowl until the mixture turns white. Gradually stir in the flour and lemon zest. Mix the mixture with the boiling milk in a thin stream, without stopping to whisk.
- Transfer the mixture to a saucepan and bring to the boil. Leave to cook for a few seconds, stirring constantly. Remove from the heat and pour in the lemon juice. Stir, then leave to cool.
- Lower the oven temperature to 180°C.
- Prepare the meringue. Beat the egg whites until stiff in a large bowl. Gradually add the sugar, still whisking.
- Pour the lemon mixture over the tart. Top with meringue and dust lightly with icing sugar. Place in the oven and bake for about 15 minutes. Remove it from the mould and let it cool before eating.