Blind pastry bread:
Roll out the pastry into 3mm thickness and line a 27cm tart box covered with parchment paper. Keep the fridge for 30 minutes.
Cover the dough with parchment paper and load a weight consisting of chickpeas or dried beans to save the dough from blowing during baking.
Bake your pie in a preheated oven at 180 ° C for 10 minutes. Remove the parchment paper and beans and return to the oven for 15 minutes. Keep a close eye on cooking. The pie should be golden brown at the top and at the bottom.
Let the baked pie crust cool completely.
Prepare lemon cream:
Pour lemon juice, peel and water into a saucepan. Add sugar, flour and cornstarch. Mix properly to move away from blocks.
Start with warmth over low warmth with constant stirring.
Whisk the egg yolks in a separate bowl.
Remove the pan from the warmth and load the powdered egg yolk, whisking hard.
Return the pan to warmth, stirring continuously until the aggregate thickens (it should have a pastry cream texture).
Add the butter cubes. Stir the butter properly.
Remove from warmth and allow the lemon cream to calm down earlier than pour over the cooked tart base.
Place the pie next to the fridge for a minimum of 2 hours.
Prepare meringue:
Whisk the egg whites with a pinch of salt.
When they start becoming companies, gradually load the sugar, keep it until the eggs are company and shiny.
Once the meringue is a company, place it in a pastry bag to attract the patterns in the lemon cream and brown it with a welding stove or down the broiler for about 10 minutes.
