I love pies and this one is no exception. With the tangy side and the freshness of clementines, it's a total treat. To try it is to adopt it.
PREP TIME: 20 MIN | COOK TIME: 20 MIN | TOTAL TIME: 40 MIN
Ingredients :
For the clementine cream :
- 5 clementines
- 4 whole eggs
- 120g sugar
- 70 g butter, cut into small pieces
- 1 store-bought shortbread (or homemade )
For the meringue:
- 2 egg whites
- 100g sugar
INSTRUCTIONS:
Preheat the oven to 210 ° C.
Wash the clementines, dry them and then zest them (I use my super microplane grater ). Cut them in half and then squeeze it. Reserve the resulting juice in a small bowl.
Garnish a pie dish with the shortbread dough, keeping its baking paper (to facilitate unmoulding afterwards). Put another sheet of baking paper inside and cover with dried vegetables or baking balls and bake the dough for 15 minutes at 210 ° C.
Prepare the clementine cream: In a bowl, beat the whole eggs with the sugar. In a saucepan, place the butter to melt it with the juice and the zest of clementine. Add the beaten eggs then cook, stirring with a whisk. Bring to a boil and cook until the cream thickens (count about 3 minutes). Garnish the precooked pie shell with this cream then place in the fridge to set it in place (at least 2 hours).
Prepare the meringue : Pour the 2 egg whites in a bowl with half the sugar. Whip the egg whites until they are already quite firm then “tighten” them (make them denser) with the rest of the sugar. Place the meringue in a pastry bag and decorate the pie with it.
To brown it, two solutions: either with a kitchen torch, or a few moments under the broiler.
