Lemon meringue pie

I decided to dedicate this recipe for all of the hostages that have been returned, those we lost and those that we are still waiting for 🥺. Also to the soliders defending us in this challenging time.

👇🏽👇🏽👇🏽

ingredients:

Pastry

100g flour

50g butter

25g powdered sugar

Filling

100g lemon juice

3 lemons zested

100g eggs

3 g gelatine bloomed

65g white chocolate

50g cold butter

Italian meringue

60g water

200g sugar

125g egg whites

75g sugar

Bow meringue

100g sugar

2 egg whites

Food coloring bleu and yellow

Method:

1. In a bowl combine flour, butter and icing sugar through fingers until bread crumb, add cold water to form and dough wrap and chill

2. ⁠roll out pastry and line small tart shell with pastry prick with a fork line and bake 170 for 12 mins remove lining then bake for a further 6

3. ⁠for the curd in a Bain marie place eggs lemon juice, zest and sugar and cook until it reaches 81c remove from the heat and pour over white chocolate add bloomed gelatine and finally the hot butter little by little, place in the fridge to cool.

4. ⁠for the bow meringue whisk egg whites until stiff, add sugar slowly until stiff split in to three holes and color two 1 blue and 1 yellow, pipe to desired shape and bake on 110c for 2 hours.

5. ⁠for Italian meringue whisk together 125g egg whites with 75g sugar slowly for stiff peaks in a pan cook sugar and water together until 120c then gently pour into meringue mixture mix until cooled completely.

6. ⁠blend curd and place in piping bag, place Italian meringue in piping bag, pipe lemon into tart shell then meringue ontop finish with each color of the bows.

Enjoy this recipe cook it for your loved and enjoy Shabbat shalom everyone ❤️❤️

Any questions feel free to email me :)

Theunknownrestaurant@gmail.com