Ultimate Lemon Meringue Pie Recipe: Perfectly Tangy & Fluffy Delight

• 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. Make a pie with sweet shortcrust pastry. See notes for link.

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.