Shekinah Farm's Front Porch

Simon’s Limon Pie

Here is the recipe I followed. I remember using only the yolks in the
filling though, which makes for a better recipe because you get to use
the whites in the meringue, but you'd have to add milk or something to the filling.


Tarte au citron meringuée

Dough : pâte sablée
250g wheat flour
125g butter
1 egg
40g sugar

Let the butter sit until it is at room temperature. Mix it into the
flour and the sugar with the tip of your fingers until you get sand-like
powder. Add the egg, and mix it with your hands until you get a uniform
dough. Form a ball, spread it, and put it into the pie tin. Punch some
holes in it with a fork, and bake it for 15 minutes at 430°F or until
well cooked.
Alternatives : egg yolk only, and 40mL water, no sugar, makes for a good
pie dough.


Filling :
4 lemons (juice)
orange zest (optional)
4 eggs
150g sugar

Heat the lemon juice up on low heat. Add the eggs after whipping them
into omelette. Add the sugar. Stir until thickening, and stop at first
signs of boiling. Pour it into the already cooked pie dough.


Meringue :
4 egg whites
1 pinch of salt
80g sugar

Beat the whites (and the salt) until there are stiff peaks. Gently mix
the sugar into the whites, so as not to break them. Spread the meringue
on the pie and bake it one final time at 320°F until golden brown.