- Pour la pâte :
- 170g de farine
- 50g de graines de lin Daco Bello
- 100g de beurre mou
- 40g de sucre
- 50ml d’eau
Lemon meringue pie, a dessert that we love because it is both sweet and tangy.
For this recipe, the shortbread dough is enhanced with our flax seeds for more crunch and a surprising effect in the mouth.
Preparation of the dough:
Grind the flax seeds .
Mix the dry ingredients then add the soft butter and water. Knead the dough then form a ball, wrap in film and reserve for 1 hour in the refrigerator.
Spread the dough in a pie dish (~25cm in diameter) and place a few legumes (dried beans, chickpeas, etc.) on the dough to prevent it from swelling when cooking.
Cook the dough for 20 minutes at 180 •C, removing the legumes halfway through cooking.
Preparation of the lemon cream:
Bring the lemon juice and zest to the boil.
Beat the eggs with the sugar and cornstarch then gradually pour the mixture over the lemon juice. Stir until the mixture thickens.
Leave to cool, add the butter and garnish the base of the tart. Reserve immediately in the fridge if you do not want meringue.
Preparation of the meringue:
Beat the egg whites with the salt until they are very firm. Add the sugar and beat for a few more seconds.
Spread the meringue on the tart using a spatula or a piping bag and bake for 1 minute on the “grill” setting.
Reserve at least 1 hour in the refrigerator.
