Lemon curd meringued pie
For the Base:
- 1 pack of biscuits
- 100g butter
For the Lemon Curd:
- 320mL lemon juice
- 140g butter
- 2 cps granulated sugar
- 4 eggs
- 4 yolks
For the Meringue:
- 4 egg whites
- 8 sp water
- 500g of sugar
For the base, mash the biscuits until obtaining a dense sandy consistency and add the previously melted butter. Blend until you get a slightly coarse sandy paste. Pour the pastry into a tart base and with your hands form its base, then take to the cold to firm.
Meanwhile, make the lemon curd. Pour the lemon juice into a casserole along with the sugar and mix until it dissolves. Bring the casserole to medium / low heat, stirring constantly, until light syrup is obtained. Remove the casserole from the heat and add the butter to the syrup, whisking until it dissolves completely.
On the side, mix the eggs and egg yolks well until a homogeneous mixture is obtained (to avoid lumps, you can strain the mixture in a sieve). Then add the lukewarm sugar and lemon syrup to the egg mixture, never stopping the stirring. Bring the mixture to medium / low heat, stirring constantly, until the consistency of jam is obtained.
Remove from the heat and let your lemon curd cool. Afterwards, start the Italian meringue. Make a syrup with the sugar and water until it reaches the firm ball stage or 118ºC.
Aside, start by whipping the egg whites and when they are firm, add the syrup of sugar in a continuous stream, never turning off the mixer. Let the meringue cool on the moving mixer, and then turn it off.
Finally, remove the base from the cold and pour the lemon curd over it. With a pastry bag, decorate with the meringue and brown it with the help of a kitchen torch.
To garnish your tart, we suggest dehydrated lemon slices, a branch of naturally dried mint and crushed frozen strawberries. If you want an extra citrus flavour, you can add lemon zest to the base of your pie or a few drops of lemon juice to the meringue.