Lemon meringue pie

Preparation

1. 1

   Roll out the shortcrust pastry in a tart tin. Blind-bake for 15 min at 180°C with baking beans.

   ⏱ 15 min
2. 2

   Lemon curd: whisk the eggs, sugar, lemon juice and zest, and cornflour. Cook in a bain-marie for 10 min, stirring. Off the heat, add the cold butter.

   ⏱ 10 min
3. 3

   Pour onto the baked tart shell. Refrigerate for 1 hr.

   ⏱ 60 min
4. 4

   Italian meringue: cook the sugar and water to 121°C in a saucepan. Meanwhile, whip the egg whites to stiff peaks in the stand mixer.

   Speed 8🔧 fouet ballon
5. 5

   Pour the hot syrup in a thin stream over the whites while whisking at medium speed. Continue until cool (8 min).

   Speed 6⏱ 8 min
6. 6

   Pipe the meringue onto the pie. Caramelise with a blowtorch.

   💡 Serve well chilled.