'Easy' Lemon Meringue Pie

A very simple little tart to make with few ingredients and little preparation...

Perfect for a last minute dessert!

Here is the step by step to prepare it:

- For the pastry, buy ready-made shortcrust pastry (or make it if you have a little more time!). Spread it with the baking paper on the tart mold. Bake blind in the oven at 170° for 20 minutes (to prevent the pastry from rising, place dried beans on the bottom of the tart).

Lemon Cream:

- Squeeze the juice of 4 lemons (if you are worried about acidity, limit to 2-3 lemons) and pour into a saucepan.

- Add 150g of caster sugar and 1 tbsp of cornstarch. Heat over low heat.

- Beat 3 eggs in a separate bowl then add to the lemon cream.

- Increase the heat, the mixture will thicken very quickly, do not stop whisking until you obtain a creamy consistency.

- Pour the lemon cream onto the pre-cooked pastry base. Set aside.

Meringue:

- Beat 3 egg whites until stiff. When they start to thicken, pour in 100g of icing sugar and 1/2 teaspoon of baking powder.

- Once the consistency is obtained, fill a piping bag with this mixture (large round tip).

- Garnish the lemon cream with small meringue domes, pressing lightly on the bag.

- Bake the tart in the oven at 140°C for about 10 minutes until the meringue is golden.

Let cool and enjoy!