Lemon Meringue Pie

Ingredients                    Qty

For the sweet paste
icing sugar            45 gm
butter                    95 gm
flour                      185 gm
egg (whole)          1

For the lemon curd
lemon juice             125 gm
sugar                      150 gm
egg (whole)            150 gm
butter                      190 gm
gelatine                   9 gm

For the Swiss meringue
egg (white)               2
caster sugar            125 gm


1. For the sweet paste, cream icing sugar and butter until soft. Fold in the flour and add the whole egg. Mix until           rolling consistency, and refrigerate for 30 minutes.

2. Sheet in desired shape of tart moulds. Bake at 170°C for 12 minutes.

3. For the lemon curd, bring the juice and sugar to a boil. Temper with egg and cook until a coating consistency is        reached, stirring continuously. Add the softened butter and gelatin, set in tart shells and refrigerate.

4. For the Swiss meringue, heat the egg white and caster sugar on a double boiler. Directly add to mixer, and whip     the warm egg white and caster sugar mixture on full spread until stiff peaks are formed.

5. Pipe the meringue onto the lemon pie, and blowtorch slightly until it turns golden-brown.