Lemon Meringue Pie

Preparation

Step 1: Make the shortcrust pastry

Mix the flour, powdered sugar and a pinch of salt in a mixing bowl.

Add the cold butter cut into cubes and rub it in with your fingertips until the mixture resembles breadcrumbs.

Add 1 beaten egg and bring the dough together without kneading.

Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Step 2: Blind bake the crust

Preheat the oven to 180°C.

Roll out the dough to 3 mm thickness and line the pie pan.

Prick the bottom with a fork.

Cover with parchment paper and baking weights.

Bake for 15 minutes, remove the weights and paper, then continue baking for 10 minutes.

Let cool.

Step 3: Prepare the lemon curd

In a saucepan, combine the lemon juice, lemon zest, sugar (120 g), cornstarch, and 2 whole eggs + 1 egg yolk.

Heat over medium heat, whisking constantly, until thickened (3 to 5 minutes after it starts to boil).

Pour the curd onto the pie crust and smooth it with a spatula.

Step 4: Prepare the Italian meringue

In a small saucepan, heat the sugar (150 g) with the water (10 cl).

Whip the remaining 2 egg whites to stiff peaks in a mixing bowl.

When the syrup reaches 118°C (soft ball stage), pour it in a thin stream over the egg whites while continuing to beat.

Whip until completely cooled (about 5 minutes), until the meringue is smooth and glossy.

Step 5: Assemble and brown

Cover the lemon curd with meringue using a piping bag or spatula.

Create peaks with the back of a spoon.

Caramelize the meringue with a blowtorch or place the pie under the oven broiler for 2 to 3 minutes (watch carefully).

Step 6: Serve

Let cool at room temperature for at least 2 hours before serving.

Keeps for 24 hours in the refrigerator (but loses its crispness after a few hours).