Super Easy Lemon meringue Pie (Tarte au citron meringuée facile)

I wanted to bake it for sooooo long !
But it seemed to be so complicated, for me. I was tired and discouraged juts reading recipes ...
You have to cook eggs with lemon juice, being very careful, without stopping stirring until it becomes a cream on the top spoon, you have to precook pie crust before...

Blablabla... I was exhausted before beginning to bake !
I-NOT-A-KITCHEN-SLAVE ! I'M NOT A HOUSE-ELF ! And the first one who will throw a sock in my face will take a lot of risk for his own life, believe me ...

I want to eat good and fast ! And this is not a lemon pie who will resist to me !

And one day, my sister gave me this recipe. I've adapted it a little bit and finally I've tried it some days ago and it was just divine !
JUST-DIVINE !

Now, please, listen to me well and trust me : If I can do it, YOU can do it. TRUST-ME !
Ok, I'm going to stop shouting ...

Here what you'll need, for 8 persons :

• 150 grams of white sugar + 250 grams for meringue
• 110 grams of unsalted butter
• 3 lemon
• 3 eggs
• 4 white eggs
• 1 pie crust (the one you prefer, but avoid flaky pastry)
• 150 grams of almond powder
• 1 pinch of salt.

Your oven must be preheated at 180°C (350°F / th 6)

Step 1 :
In a bowl, break 3 entire eggs, add sugar and zest of 3 lemon and the juice of 1 of them. The most tiring part. To grate lemon. Yes.

Step 2 :
When everything is combined, pour melted butter, almond powder and the juice of 2 remaining lemon and whisk again.

Step 3 :
Unroll your pastry, stick with a fork and pour the lemon mixture.

Step 4 :
In the oven for 25 minutes. Have a look on your pastry, it can burn easily.
During the meantime, prepare your meringue. Whisk 4 white eggs with a pinch of salt until they become almost solid. You could put your bowl upside down, it wouldn't fall.
When it's done, add sugar, tablespoon by tablespoon. Let combine between each tablespoon.
That's it for meringue.

Step 5 :
When your pie is cooked, let it cool sometimes. No need to be totally cool, but it mustn't be too hot.
PS : no, it's not burned :)

Step 6 :
Now, you can just take a large tablespoon and carefully spread your meringue on your tart. No problem.
I just wanted to try a new style. I become adventurer !!

Step 7 :
Now, your oven must be on grill position. Let it heat for some minutes, it must be hot and red.
Shove pie under grill for ONE MINUTE !
Be very careful ! Your meringue must be colored. Not burned !
The goal is not to cool meringue but just seal it.

Et voilà.

A pure lemoned and perfumed bliss.

Bon appétit, my friends.

Recapitulative for 8 persons :

• 150 grams of white sugar + 250 grams for meringue
• 110 grams of unsalted butter
• 3 lemon
• 3 eggs
• 4 white eggs
• 1 pie crust (the one you prefer, but avoid flaky pastry)
• 150 grams of almond powder
• 1 pinch of salt.

Your oven must be preheated at 180°C (350°F / th 6)

In a bowl, break 3 entire eggs, add sugar and zest of 3 lemon and the juice of 1 of them. 

When everything is combined, pour melted butter, almond powder and the juice of 2 remaining lemon and whisk again.

Unroll your pastry, stick with a fork and pour the lemon mixture.

In the oven for 25 minutes. Have a look on your pastry, it can burn easily.

During the meantime, whisk 4 white eggs with a pinch of salt until they become almost solid. 

When it's done, add sugar, tablespoon by tablespoon. Let combine between each tablespoon. 

When your pie is cooked, let it cool sometimes. No need to be totally cool, but it mustn't be too hot.

You can just take a large tablespoon and carefully spread your meringue on your tart. 

Now, your oven must be on grill position. Let it heat for some minutes, it must be hot and red. 

Shove pie under grill for ONE MINUTE !