Lemon pie

To make the dough, place the flour, salt and icing sugar in a food processor and blend for a few seconds. Add the cold diced butter and mix until you get a grainy mixture.

Add the egg yolks and water and mix until you get dough. Cover the dough with plastic wrap and let it sit in the fridge for 20 minutes. Prepare a bain marie with a pot with hot water and a glass bowl to sit on top without touching the water.

In a different bowl, mix the sugar, corn starch, salt and zest. Add the egg yolks and lemon juice and combine well.

Place this mixture in the baine marie bowl and cook over a low heat for 10 minutes, until the cream thickens. Sift the cream into a clean bowl and add the cold diced butter.

Mix and set aside covered with plastic wrap. Place in the fridge. Remove the dough from the fridge and roll out a 5-mm disk for a 25-cm round pie mould.

Place in the fridge again for 10 minutes while preheating the oven to 170ºC. On top of the lemon pie base add a sheet of wax paper and dry chickpeas or any other heavy element.

Bake for 15 minutes. Remove the chickpeas and the paper and bake for 10 more minutes. Let cool for half an hour. For the Italian meringue, place the sugar and water in a small pot and bring to a boil over a medium heat stirring continuously.

Lower the heat and cook for 4 more minutes. Meanwhile, beat the egg whites with a hand mixer until you get soft peaks.

While still beating, add the hot sugar and water mixture to the meringue and continue to whip until it becomes cold and shiny with stiff peaks.

Fill the cold base with the lemon cream and top the lemon pie with the meringue. Serve at room temperature.