Lemon Meringue Tart

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Total Time: 1 hour 30 minutes

Preparation: 30 minutes

Baking: 1 hour


  • 1 pie crust, either shortcrust or sweet pastry (depending on preference)
  • 2 untreated lemons
  • 200 g sugar
  • 60 g powdered sugar
  • 5 eggs
  • 20 cl Pretexte culinary liquid
  • 1 pinch of salt


  1. Preheat the oven to 180°C (350°F) for 10 minutes. Line the pie dish with the pastry and prick it with a fork. Cover with parchment paper and fill with baking beans. Bake for ten minutes (the crust should not color or only slightly).
  2. In a bowl, mix two whole eggs and two egg yolks (set aside the egg whites), Pretexte culinary liquid, and 150 g sugar. Then add the juice and finely grated zest of the two lemons.
  3. Remove the pastry from the oven, remove the beans and paper, and pour in the mixture. Bake for half an hour.
  4. Meanwhile, prepare the meringue: take the reserved egg whites and add the white of the remaining egg.
  5. Add a pinch of salt and beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat.
  6. Remove the pie from the oven, turn off the oven.
  7. Quickly spread the meringue on top of the pie and return it to the oven (turned off). The meringue will take on a beautiful golden color.
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