Expert-Level Lemon Meringue Pie

Step by step

1. 1

   In a bowl, add the flour, sugar, salt, almond flour, and the zest of one lemon. Mix until combined.

   
2. 2

   Add very cold butter cut into small pieces and beat for about 10 minutes.

   
3. 3

   Crack an egg into a bowl, beat it, and add only half to the mixture. Mix until combined.

   
4. 4

   Turn out onto the counter and finish bringing it together using the smearing technique (fraisage). (Shown in detail in the video)

   
5. 5

   Wrap in plastic wrap and refrigerate for one hour.

   
6. 6

   Unwrap, break the dough apart, and bring it back together.

   
7. 7

   Roll out the dough with a rolling pin, preferably between two sheets of parchment paper.

   
8. 8

   Cut the dough and fit it inside perforated tart rings. (Shown in detail in the video)

   
9. 9

   Prick the base with a fork and bake at 180°C (350°F) for about 12 minutes.

   
10. 10

    In a pot, add the water, lemon juice, sugar, salt, lemon zest, and cornstarch. Cook over medium heat, whisking constantly, until it boils, then lower the heat and cook for 2 more minutes.

    
11. 11

    Separate the egg whites from the yolks, then beat the yolks, add a bit of our mixture, and combine quickly.

    
12. 12

    Pour all the yolks into the pot and cook for 3 more minutes.

    
13. 13

    Pour our filling into the tart shells.

    
14. 14

    In another pot, add the sugar and just enough water to moisten it. Heat over high heat until the sugar dissolves completely and starts to thicken.

    
15. 15

    Beat the egg whites while slowly adding our syrup. Keep beating until it cools.

    
16. 16

    Transfer the meringue to a piping bag with a tip.

    
17. 17

    Decorate the lemon pie.

    
18. 18

    Torch with a kitchen torch (optional)