lemon curd pie

Ingredients :

• 1 pie crust

For the curd :

• 3 lemons (3 lemon juices and 1 zested)

• 125 g of sugar

• 3 eggs

• 1 tbsp of cornstarch

For the Italian meringue :

• 50 g of egg whites

• 125g of sugar

• 40 g of water

Instructions :

1. Place the pie crust in the oven until golden

2. Place the lemon juice, lemon zest and sugar in a sauce pan and bring to a simmer

3. Pour the mixture into the eggs previously mixed together. Keep whipping while pouring the hot mixture to not cook the eggs

4. Pour the entire mixture back into the saucepan and sift in the cornstarch.

5. Keep stirring until the mixture thickens

6. Strain the curd then place saran wrap on it and let it chill in the fridge while you make the meringue.

7. For the meringue, you are going to want to bring the water and sugar to a boil and keep it on the heat until it reaches 121 degrees. When it reaches the temperature, let sit until all the little bubbles stop popping.

8. While you let that sit, bring the egg whites to stiff peaks and keep mixing while gently pouring the sugar mixture in with the egg whites

9. Leave the meringue keep mixing until the sugar mixture has completely cooled

10. Finish by assembling the pie by placing the curd on the pie crust and topping with the meringue, that you can try and pipe is a pretty way

11. If you want the meringue to toast a little, I placed it in my oven, on the highest grill mode for about 3 min