LEMON PIE WITH MERINGUE

For 2 pies of 16 cm in diameter or 1 pie of 16 cm in diameter and 4 pies of 7 cm in diameter.

PREPARATION

Make the shortbread dough and put it in the refrigerator for at least 4 hours.
Make the lemon curd and put it in the refrigerator.
Roll the dough down to 3 mm in thickness for the large pies and down to 2,5 mm in thickness for the small ones.
Make the pie crusts and put them in the refrigerator.
When the pie crusts are cold, put paper forms or aluminium foil in the pie crusts and fill them with chickpeas.
Bake them for 20 to 30 minutes in a 150-160°C convection oven until light brown and crispy.

When the pie crusts and lemon curd are cold, use a piping bag to fill the baked pie crusts with lemon curd.
Make the Italian meringue.
Garnish the pies with Italian meringue using a piping bag and a star tip.
Use a gas torch to colour the meringue.

• Pie