Meringue pie with two citrus fruits
Ingredients
Instructions
- 1 Roll of shortcrust pastry
- 1 Lime
- 1 Orange
- 3 eggs
- 3 Whites
- 300g Powdered sugar
- 50g semi-salted butter
- 1 pinch Salt
- Preheat the oven to th. 6/7 (200°C). Unroll the dough.
- Line a 24/26 cm diameter tart tin, prick the bottom with a fork and cover it with baking paper topped with dried vegetables.
- Bake for 15 minutes then remove the ballast.
- In a heavy-bottomed saucepan, whisk the eggs with 150 g of sugar, the grated lemon zest and the citrus juice.
- Add the butter in pieces.
- Cook over very low heat, stirring constantly, until a creamy mixture is obtained (about 15 minutes).
- For into the pie shell. Bake for 15 mins. 5/6 (160°C).
- Whisk the egg whites with a pinch of salt.
- Add 50 g of sugar while continuing to beat them.
- Incorporate the remaining 100 g of sugar in rain.
- Cover the meringue pie. Brown for 15 min in the oven. 3 (120°C).
- Cool the pie before serving.
Meringue pie with two citrus fruits
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