Make the shortcrust pastry. Cube the butter and add to the other ingredients in a food processor. Mix quickly into a dough. Cover with cling film and refrigerate for 30 minutes.
Set the oven temperature to 150°C.
Roll out the dough into a rectangle on a floured sheet of parchment paper, about half a centimetre thick.
Transfer the pie dough into a rectangular baking tray, about 13 x 36 cm. Use a fork to prick holes in the pie crust.
Bake in the lower part of the oven for about 10 minutes.
Combine all the ingredients for the lemon cream in a bowl. Whisk together. Pour the lemon cream into the tray and bake in the lower part of the oven for 35-40 minutes. Allow to cool.
Prepare the warm-whipped meringue. Pour the egg whites and sugar into a dry, clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Continue whisking throughout.
Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Pour the mixture into a different bowl and whisk the meringue until it is cooled and fluffy.
Place the mixture in a piping bag with a nozzle of your choice, and pipe over the pie. Caramelise the meringue using a cook’s blow torch, and serve.
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