Stéphane Reynaud

Tarte Citron Meringuée

Lemon Meringue Pie

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Roll out the pastry and lay in a round tart tin, and bake in a 180°C oven for 30 minutes.
  2. Squeeze the juice from the lemons and take the zest of one. Melt the butter with 150 g of sugar, the lemon juice and zest and cook