The Happy Foodie Family

HOW TO MAKE THE BOTTOM CRUST

1. Preheat the oven at 180C.
2. Combine all the ingredients in a bowl and mix it until it forms a ball.
3. Leave the dough to rest in the fridge for a minimum of 30 minutes.
4. Grease your baking tin with butter.
5. Roll out the dough and place a nice layer in the baking tin.
6. Bake the bottom crust in the oven for 30 minutes and leave it to cool.

HOW TO MAKE THE LEMON CURD

1. Combine the lemon zest, sugar and butter in a bowl. Put the bowl, au Bain Marie, on a pan with water on low/medium heat until everything melts together.
2. Add the lemon juice to the mixture, stir and then add the eggs.
3. Stir patently for 20 minutes until the lemon curd thickens like a yoghurt consistency.

HOW TO MAKE ITALIAN MERENGUE

1. Use a clean, fat-free bowl. Whisk the egg whites with the powdered sugar until its light and fluffy.
2. Put water and sugar in a pan and cook until it forms a syrup. Do not stir.
3. Add the syrup slowly in the merengue mixture while whisking.

ASSEMBLE THE LEMON MERENGUE PIE

1. When the bottom crust has cooled, spread the lemon curd over the bottom.
2. Put the merengue on top of the lemon curd. I used a pastry bag with an open star tip.
3. To give the merengue some golden brown details, use a flame torch, or put it in the oven on grill-mode.

INGREDIENTS BOTTOM CRUST

• 225 grams of flour
• 160 grams of butter
• 80 grams of sugar
• half of a whisked egg
• pinch of salt

INGREDIENTS LEMON CURD

• Zest of 2 lemons
• Juice of 2 lemons
• 200 grams of sugar
• 125 grams of butter
• 2 eggs

INGREDIENTS ITALIAN MERENGUE

• 200 grams of egg whites
• 75 grams of powdered sugar
• 325 grams of sugar
• 85 grams of water