*INGREDIENTS
+for 1 pie 8/10 people
+For the shortcrust pastry
°200g brown rice flour
°50g almond powder
°5g guar gum
°100g of butter
°50g cane sugar
°1 egg
+For the lemon cream
°200 ml lemon juice (3 to 4 lemons depending on size)
°zest of 2 lemons
°100g of sugar
°80g of butter
°2 whole eggs + 2 yolks
°1 tbsp cornstarch
+For the Italian meringue
°2 egg whites
°150g sugar
°60ml water
*INSTRUCTIONS
Shortbread
Mix the flour and the almond powder with the gum, the sugar, a pinch of salt and the butter cut into small pieces. Crumble the mixture between your fingers until you get a sandy texture.
Add the egg and work the dough quickly with your hands until it forms a compact and homogeneous ball.
Cover the dough with cling film and let it rest in the fridge for about 1 hour.
Spread the dough on a sheet of baking paper then place in a pie pan. Prick the bottom with a fork, cover the dough with a sheet of baking paper and put a layer of dried beans to prevent the dough from rising. cooking.
Bake for 20 to 25 minutes at 180° (until the pastry browns slightly).
Lemon Cream
Wash the lemons and take the zest of 2 lemons with a fine grater (Microplane if you have it, it's magic!!).
In a bowl, mix the cornstarch with a tiny bit of water to avoid lumps, add the whole eggs and the yolks, beat everything and pour the preparation into a small saucepan with the lemon juice, zest and sugar.
Turn on high heat under the pan and stir constantly with a whisk until the mixture thickens.
Let the cream cool down then add the soft butter cut into pieces, mixing well. Coat the bottom of the pie with the lemon cream.
Meringue
In a small saucepan heat the powdered sugar with the water. Monitor the temperature with a cooking thermometer.
At the same time, whisk the egg whites until stiff.
As soon as the sugar syrup is at 118°C, slowly pour it into the beaten egg whites, continue beating for another 5 minutes while the meringue cools.
Spread the meringue on the pie with a spatula or a piping bag (in these photos I used a Saint Honoré piping tip)
You can leave the meringue as it is or color it either under the oven grill for 2 minutes or with a blowtorch.
Decorate with some lemon zest, sugar flowers, macaroons...
Enjoy !