Lemon Meringue Pie

recipe

• Step 1
  Preheat the oven to 350°F. In a mixing bowl, combine flour, powdered sugar & a pinch of salt.
• Step 2
  Add 1 stick of cubed, softened butter (amount for 1 pie crust) to the mixing bowl. Combine with your fingertips until the dough is a sandy texture.
• Step 3
  Add an egg yolk (reserve the white for the meringue) & 2 tbsp of water (quantity for 1 pie crust). Mix until a ball of dough forms. Let the dough rest in the refrigerator for about 30 min.
• Step 4
  Meanwhile, butter a pie dish.
• Step 5
  Flour a clean work surface & roll out the chilled dough using a rolling pin. Add a bit more flour as needed to prevent sticking.
• Step 6
  Place the dough in the pie dish & remove the excess dough using a knife or by rolling on the edge of the pie dish. Prick the bottom of the tart using a fork.
• Step 7
  Cover the tart dough with a piece of parchment paper, then spread pie weights or dried beans on top. Bake for 15-18 min at 350°F, until the crust is lightly golden.
• Step 8
  Meanwhile, in a bowl, add the sugar (1/2 cup for one tart). Zest the lemons on top, then mix with your fingers to flavor the sugar.
• Step 9
  Juice the lemons.
• Step 10
  Remove the pie crust from the oven. Remove the pie weights & the parchment paper, then bake again for 10-12 min at 350°F, until golden brown.
• Step 11
  In a saucepan, add 3 eggs (for 1 tart), the sugar/zest mixture & the lemon juice.
• Step 12
  Place the saucepan on the stove over low heat. Whisk continuously for around 10-12 min, or until the lemon cream thickens.
• Step 13
  Remove from the heat, add the rest of the soft butter & a pinch of salt. Using a hand blender, mix everything until you have a smooth, thick texture.
• Step 14
  Once golden brown, remove the pie crust from the oven & top it with the lemon curd. Distribute the curd evenly using a spatula, then refrigerate for at least 30 min or until ready to serve.
• Step 15
  Meanwhile, prepare the meringue. In a mixing bowl, add 3 egg whites & beat them until stiff peaks form. Then add the rest of the sugar (1 cup for 1 tart) gradually, continuing to mix, until you obtain a smooth & shiny meringue.
• Step 16
  Spread the meringue on the cooled lemon tart & brown it with a blowtorch, if desired. Enjoy!