Lemon meringue pie

Preparation

1. 1

   Blind-bake the pastry case for 15 min at 180°C.

2. 2

   Make the lemon curd: heat the lemon juice, sugar, cornflour and zest over low heat. Add the eggs off the heat, then the butter. Pour onto the pastry case.

   💡 The curd thickens as it cools.

3. 3

   Italian meringue: cook sugar+water to 121°C. Whip the egg whites with the balloon whisk and slowly pour in the syrup.

   Speed 8⏱ 7 min🔧 fouet ballon
4. 4

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

   💡 Serve the same day.