Mixture:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (8 tablespoons) unsalted butter, softened (100g).
Filling:
6 bananas sliced lengthwise
2 tablespoons cornstarch
1 tablespoon ground cinnamon.
Meringue:
4 large egg whites
6 tablespoons cornstarch
Grated zest of 1 lemon.
Accessories:
A 9-inch springform pan
Mixture:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (8 tablespoons) unsalted butter, softened (100g).
Filling:
6 bananas sliced lengthwise
2 tablespoons cornstarch
1 tablespoon ground cinnamon.
Meringue:
4 large egg whites
6 tablespoons cornstarch
Grated zest of 1 lemon.
Accessories:
A 9-inch springform pan
Preheat the oven to 350°F
In a bowl, whisk together the flour, sugar, and butter until well combined
With the mixture, cover the bottom of the pan
Bake for 15 minutes
Let it cool
Filling:
Spoon banana slices over the crust, then sprinkle with cornstarch and cinnamon
Meringue:
Preheat the oven to 400°F
Beat the egg whites until stiff peaks form
While still beating, add the cornstarch a little at a time
Add the lemon zest and spread over the pie
Bake for 30 minutes or until golden brown.
