Directions

1. Distribute the shortcrust pastry in the mold of your choice, pricking the center with a fork. Cover the bottom with baking paper.

   

2. Place some baking pearls over the paper to pressure down and prevent air bubbles from forming in the dough when baking (if you don’t have baking pearls, you could use rice or beans). Please bring it to the oven, preheated at 180 degrees Celsius for about 15 minutes. Remove from the oven and remove the pearls and paper.

   

For lemon cream

1. Cover the gelatin sheets with cold water and let them rest for about 5 minutes.

2. In a heavy-bottomed pot, melt the butter and add the sugar and eggs. Mix very well with a whisk and add the lemon juice. When the mixture begins to boil, add the gelatin sheets. Cook this mixture for about 3 minutes over medium heat without stopping mixing. Beat with an immersion blender and pass through a filter. Let this cream cold down to room temperature before placing it over the tart.

For the meringue

1. In a bowl, beat the egg whites, using an electric mixer at medium-high speed, until you get a firm snow point. While stirring, add sugar, vanilla, and lemon zest little by little. Beat until you get a meringue that forms firm peaks.

   

Decorating your cake

1. Fill the surface of your lemon pie by making symmetrical peaks with a sleeve and number 2A tip.

   

2. Brown the peaks with a torch and let the pie rest for at least 10 minutes in the fridge before to serve it.

   Enjoy