Lemon Meringue Pie

Dough

1. Sift the flour directly above the work surface and sprinkle the almond flour.
2. Cut the butter into small pieces and work with into the flour with your fingertips until the mixture is sandy without any pieces of butter.
3. Make a well, add the egg and pour the sugar and vanilla.
4. Mix all the ingredients with your fingertips, without kneading too much.
5. Work the dough lightly to make it homogeneous and form a ball.
6. Wrap the dough with plastic wrap and place in refrigerator for at least 6 hours.
7. Remove the dough from the refrigerator half an hour before working it.
8. Preheat oven to 350F/180C.
9. Roll out the dough onto a 10-inch (25cm) diameter pie pan and poke slightly with a fork.
10. Place parchment paper and cover with dry beans.
11. Bake 10 minutes with dry beans on top and 5 minutes without. Set aside.

Lemon Curd

1. In a large pot, put the lemon zest, the juice of 4 lemons and sugar. Heat the mixture.
2. Beat all the eggs with the vanilla sugar until the mixture is pale and firm.
3. Without stopping the processor, gradually add the hot lemon into the eggs.
4. Put this mixture into the saucepan over low heat and whisk constantly while pouring the cornstarch.
5. When the mixture thickens, remove from heat and let cool slightly for a few minutes before adding the butter, then whisk.

Meringue

1. Beat the egg whites with the salt at medium speed for 2 minutes.
2. Pour half of the sugar and beat for 3 minutes.
3. Add the remaining sugar and beat for 3 more minutes.
4. Turn to maximum speed and beat for another 4 minutes.

Assembly

1. Pie crust must have completely cooled.
2. Spread the lemon curd.
3. Place in the fridge for 10 minutes.
4. Using a pastry bag, decorate with the meringue.
5. Toast lightly with a handheld blowtorch.