Apr 19, 2020 2 min read

Lemon pie

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  • Preparation 35 minutes
  • For 6 people
  • Cooking time 40 minutes approx


  • 3 lemons
  • 50 g butter
  • 1 tablespoon cornstarch
  • 4 eggs
  • 200 g caster sugar
  • 1 shortbread dough
  • 1 tablespoon of water
  • 4 egg white
  • 100 g icing sugar

Preparation of the cream

  1. Slide a shortbread dough into a round pan.
  2. Rinse the lemons and finely remove the zest.
  3. Squeeze the juice from the lemons.
  4. Gently melt the butter in a saucepan.
  5. Dissolve (mix) the cornstarch with a tablespoon of water.
  6. Break the eggs into a bowl, add the sugar and whisk vigorously until the mixture whitens.
  7. Stir in the cornstarch, butter, lemon juice and zest and mix.
  8. Preheat the oven to 390°F.
  9. Pour the cream into the bottom of the dough.
  10. Bake for 35 to 40 minutes, until the edges of the tart are golden brown and the cream is set.
  11. Take the tart out of the oven and leave to cool.

Preparation of the meringue

  1. Whisk the egg whites until stiff and then add the icing sugar at the last moment.
  2. Mix gently so as not to break them.

Preparation of the pie

  1. Turn on the oven grill.
  2. Spread the meringue over the cold pie, spreading it well all over.
  3. With a spatula, uncover the pie with the tines of a fork.
  4. Slide the pie 3 or 4 times under the grill until it takes on a nice golden colour.
  5. Take the tart out of the oven, unmould it immediately and place it on a dish to cool.


Serve the pie cold.

If you run out of time, use a store-bought sponge cake.