Lemon pie with toasted meringue

What does it include?

Ingredients

• 1 sheet of shortcrust pastry
• 3 eggs
• 150g sugar
• 150 ml lemon juice
• 50 g of maicena
• 50g butter
• 2 egg whites for the meringue

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C and bake the shortcrust pastry for 15 minutes until golden and crispy.
2. In a saucepan, mix the sugar, cornstarch, and lemon juice, stirring well to dissolve the cornstarch.
3. Add the egg yolks and cook over medium heat, stirring constantly, until the mixture thickens and has a creamy texture.
4. Remove from the heat and add the butter, mixing well until it is completely integrated and the cream is smooth.
5. Pour the lemon cream over the baked base and smooth with a spatula.
6. Whip the egg whites until stiff, gradually adding sugar until you achieve a firm and shiny meringue.
7. Evenly cover the cake with the meringue, forming decorative peaks if desired.
8. Gratin in the oven for 3-5 minutes until the meringue turns a light golden brown.
9. Let cool completely before serving to allow the cream to set.
10. Optional: decorate with lemon zest or fresh fruit for a colorful and tasty finish.