For the dough

140g of flour

50g of sugar

70g softened butter + one to butter the mussels

1 whole egg

For the lemon curd

2 lemons

2 egg yolks

80g of sugar

15g of Maïzena

For the meringue

2 egg whites

30g of sugar

30g icing sugar

Preparation

From the dough

Mix the flour with the sugar, dig a well and add the softened butter and the egg and knead by hand until a smooth paste is formed. Form a ball and place an hour in the refrigerator

This time, preheat the oven to 210 ° C

Divide the dough into 4, spread it and darken some buttered tartlet molds

Prick the bottom of the pies with a fork, cover with baking paper and fill with ceramic balls (or dried beans / split peas etc 

Reduce the temperature to 180 ° C and bake for 10 minutes. Then remove the leaves and cooking balls, then continue cooking for 5 minutes so that the pies begin to brown

Let cool on a rack outside the oven

From the curd lemond

Prepare the lemon curd (click) by following my recipe

Once cooled, pour it into the pie shell

From the meringue

Whisk the egg whites, once almost firm add the sugar, continue to whisk a little more then add the icing sugar to squeeze the whites and obtain a very shiny meringue that forms a bird's beak on the whip

Dress the meringue with a piping bag and blow a blow quickly.

In the same way but without the dough, we can make pretty verrines with biscuits crumbled in the bottom (Breton pucks, speculoos ...), faster but also effective for a nice lemony dessert