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LEMON MERINGUE PIE

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Ingredients
+For shortcrust pastry
°150 g butter
°125g icing sugar
°50g egg
°5g salt
°250g flour
+For lemon cream
°200g eggs
°130g sugar
°10g cornstarch
°80g lemon juice
°130g butter
+For the Italian meringue
°100g egg whites
°200g caster sugar
° 100 g of mineral water preferably
*Instructions
Preparing shortcrust pastry
In a mixing bowl, cream the butter and icing sugar with a spatula.
Add the salt and then the egg and mix.
Pour flour on work surface, dig a well, pour previous mixture to this well also knead the dough with your fingertips to obtain  ball.
Film in contact and refrigerate for 30 minutes.
Roll out your dough on a lightly floured work surface and prick the surface with a fork.
Lightly butter the inside of your circle.
Darken your circle with the dough, making sure to put the dotted side on the underside.
Prepare the lemon curd
In a mixing bowl, whisk the whole eggs and powdered sugar vigorously to make them foam.
Add the cornstarch and mix, be careful not to make lumps.
Boil the lemon juice and pour it over the previous mixture while stirring.
Pour everything back into the saucepan and heat, stirring, until the lemon cream thickens.
When the cream is cooked, off the heat, add the butter in pieces and smooth with an immersion blender.
Pour the lemon cream into the bottom of the pie, smooth the surface with a spatula and set aside in the cold.
Prepare Italian meringue
In a saucepan, bring the powdered sugar and water mixture to 118°.
When the syrup reaches 110°, whisk the egg whites vigorously so that they have the texture of shaving cream.
Pour syrup on egg whites, reducing speed of robot but let whisk run.
Raise the speed of the whip to the maximum and let the Italian meringue spin until completely cooled.
italian meringue
Decoration of lemon meringue pie
It is customary to isolate the lemon cream with a thin layer of meringue in order to preserve it.
Spread a thin layer of meringue on the lemon cream with a spatula.
lemon meringue pie
Pour the rest of the Italian meringue into a piping bag and pipe your meringue according to your inspiration of the moment.
Slightly burn the meringue with a blowtorch.
Keep cool before tasting.
Enjoy !
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