For a logo-mp pie pan ø 27 cm – smooth edge

Shortcrust pastry: 300 g. flour – 180 g. softened butter – 100 g. sugar – 1 egg – pinch of salt.

Filling: 2 ½ lemons – 250 g. sugar – 3 eggs – pinch of salt – 1 tsp. corn starch dissolved in a little water.

Pastry: sieve the flour onto your work surface. Add salt and sugar and make a well in the middle. Pour the egg into the well and add the butter cut into pieces. Rub all the ingredients together with your fingers until mixed. Work quickly and lightly. When the dough begins to form, roll it into a ball, place in a plastic bag and allow it to rest for at least 1 hour in a cool place (it is recommended that the dough rest for 24 hours). You can keep the dough in the refrigerator for up to eight days.

Turn the oven to gas mark 7 (200°C). Butter the pie plate, line with the pastry and prick with a fork. Bake in the oven for 15 minutes. Allow to cool. Break the eggs, separating the yolks and whites. Add a pinch of salt to the whites and chill. Place the yellows in a bowl with half the sugar, add grated rind (keeping some for decoration) and the juice of the lemons. Simmer over low heat while stirring constantly and add the corn starch. When the filling has thickened, remove from heat and add the butter in small pieces. Allow to cool.

When the filling has cooled, pour into the pastry shell. Beat the egg whites until stiff, then gently fold in the rest of the sugar. Spread this meringue over the filling, decorate with the reserved lemon rind and bake for 15 to 20 minutes keeping an eye on it at all times.

Allow to cool completely before removing from the pan.