PREP TIME: 30 MINUTES

COOKING TIME: 20 MINUTES

TOTAL COOKING TIME: 50 MINUTES

SERVES: 6 PERSONS

Ingredients:

Shortbread:
250g of flour
150g butter
50g sugar
50 g icing sugar
1 egg
1 pinch of salt

Lemon Cream :
150 ml of lemon juice or 3 or 4 lemons
zest of a lemon
150 g of sugar or less according to your taste
3 eggs
1 C. cornstarch or flour
75g of butter

Meringue (optional):
2 egg whites (or 3 small ones)
75g sugarnd black pepper
2 large bunches kale

Direction

Making and baking the shortcrust pastry:

  1. Beat the egg with the sugars and saltAdd the flour all at once, knead with your fingertips.
  2. Add the soft butter in pieces, knead quickly and form a ball.
  3. Film and chill for at least 1 hour.
  4. Spread in the pie dish, cover with a sheet of parchment paper and beans, clay balls or a chain of metal balls available in supermarkets.
  5. Cook for 10 minutes at 180°C, then remove the “weight” and put back 8-10 minutes to cook the center well. The dough must be golden (if not, extend the cooking for a few minutes)
    Book.

Making the lemon curd:

  1. Take the zest of an untreated lemon.
  2. Bring the lemon juice to the boil with the zest.
  3. Beat the eggs with the sugar and cornstarch.
  4. Gradually add the lemon juice in a trickle, whisking constantly.
  5. Put everything back on medium heat and thicken, stirring well all the time, you will get a cream.
  6. Leave to cool and then add the soft butter in pieces, beating well.
  7. Fill the pre-baked pie shell. Book cool.

Optional finish: the meringue:

  1. Whip the egg whites, when they become firm, add the sugar and whip for a few more seconds.
  2. Garnish the top of the pie with a piping bag for example and switch to a hot oven ‘grill function’ for 1 minute to color the meringue or as in the video, to go faster … brown the meringue with a blowtorch.