Lemon Meringue Pie

Pour the lemon juice or lemon purée in a saucepan. Heat the saucepan. Grate the zest of one lemon over the saucepan, using the Microplane grater. In the meantime, whisk the whole eggs and transfer into a large bowl. Add the castor sugar... and beat with a whisk. Strain the soft gelatin on paper towel. (For better results, place the gelatine sheets in cold water one by one so they don't form a cluster.) When the lemon juice starts boiling, pour it over the whisked eggs in two batches, while stirring with a whisk. Transfer the preparation into the saucepan used to heat the juice... and combine vigorously with a whisk. Cook over medium heat while whisking constantly so the preparation doesn't stick. The preparation should quickly thicken. Remove from the heat as soon as you get a gentle boil... and add the white chocolate. Combine well with a whisk. The white chocolate will melt quickly in the hot cream. Add the strained gelatin and whisk until dissolved. Pass the lemon cream through a fine sieve to remove any coagulated bits, zest or pulp. Use as needed.

For the Swiss meringue: 100g egg whites 200g castor sugar For the Swiss meringue: Place the egg whites in a bowl. Add the castor sugar. Beat with a whisk over a bain-marie. Keep whisking until the egg whites are hot. Touch the preparation with the back of your finger. When you feel a stinging sensation, remove from the bain-marie, or bring to 160F (70C) to pasturise the egg whites. Transfer the egg whites into the stand mixer bowl... and beat until cooled down completely. Spoon or pipe the meringue onto your pie, brown peaks using a kitchen blowtorch.