Mixture:
1 cup all-purpose flour
1/3 cup unsalted butter, softened
3 tablespoons lemon juice
a pinch of salt.
Filling:
1 cup confectioners' sugar
1/2 cup cornstarch
1 and 1/2 cups warm water
3 large egg whites
2 tablespoons unsalted butter, softened
1/4 cup freshly squeezed lemon juice.
Whipped Cream:
3 large egg whites
a pinch of baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup confectioners' sugar
Mixture:
1 cup all-purpose flour
1/3 cup unsalted butter, softened
3 tablespoons lemon juice
a pinch of salt.
Filling:
1 cup confectioners' sugar
1/2 cup cornstarch
1 and 1/2 cups warm water
3 large egg whites
2 tablespoons unsalted butter, softened
1/4 cup freshly squeezed lemon juice.
Whipped Cream:
3 large egg whites
a pinch of baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup confectioners' sugar
Mixture:
In a liquidizer, combine the flour with the butter to form a crumbly mixture
Add the water and salt
Preheat the oven to 400°F
Grease a 9-inch pie dish with the mixture and cover with parchment paper
Bake for 15 minutes and remove the parchment paper
Allow the crust to cool slightly before filling it
Filling:
In a saucepan, combine the confectioners' sugar, cornstarch, and warm water
Cook over medium heat until thickened
Remove from heat and stir in the egg whites
Stir in the softened butter and lemon juice
Whipped Cream:
Beat the egg whites to form stiff peaks
Spread the pie crust with the filling, then top with the whipped cream
Bake at 400°F until the topping is golden brown.
