Bake the pie shell for 20 minutes at 350°F,
using beans or pellets to prevent the dough
from puffing up as it bakes.
Make the cream filling- In a bain-marie, whisk
the eggs with the lemon juice, the sugar and
the cornstarch. Once it thickens, remove from
heat and add the butter. Pour the cream filling
into the pie shell.
The meringue- Boil the water and sugar to
244°F; pour on the whites. Pour the meringue
into a piping bag, garnish the pie with the
meringue, then caramelize it with a torch or
use the broiler.
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