Despite the variety of lemon meringue pies, I only go for this one! Quick and easy, what could be better? WARNING: Be careful with the baking of your crust. Add lemon zest to your cream for more flavor! Don't stop stirring your lemon cream on the heat. The meringue is for immediate consumption only.
First, put the soft butter in the bowl with the half glass of powdered sugar and the egg, and mix.
Then, add the lemon zest, the baking powder, and the flour until you obtain a thick, consistent dough.
Roll out your dough on a lightly floured surface, then place it in your tart pan. Refrigerate your dough for 30 minutes to an hour or more. Using a fork, prick the dough circle so it does not puff up during baking.
After taking your dough out of the oven (cooking time depending on the oven, a maximum of 30/40 minutes), prepare the cream: Using a mixer or an immersion blender, combine 2 egg yolks and a whole egg with the sugar, lemon juice, water, butter, and flour. Mix everything together and heat over low heat, stirring regularly until you achieve a smooth cream.
Take your tart out and spread the cream on top. Let it cool.
In the meantime, make the meringue: in a mixing bowl, whip the 2 egg whites that were set aside with a pinch of salt.
To finish, beat your egg whites until they double in volume. Then add the sugar gradually. When the cream is well whipped, use a piping bag to pipe the meringue.
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