Lemon meringue pie

For the lemon cream
✔60g lemon juice
✔75g sugar
✔75g egg
✔120g butter
✔1 sheet of gelatine
✔Lemon zest

Heat the eggs, sugar, lemon juice and zest in a saucepan. Cook at 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix, pour into the @pavonitalia whirlpool mould and place in the freezer for at least 4 hours. Keep the remaining lemon cream.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Line the dough with plastic wrap and refrigerate for 30 minutes. Roll out the pastry thinly between two sheets of baking paper. Line the pie dish and prick the pastry with a fork. Bake at 160° for 20 minutes. Leave to cool.

Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water

In a saucepan, heat the water and sugar to 118°C. Start beating the egg white and then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag.

Assembly
Place the remaining cream on the base of the tart, then the frozen lemon swirl in the middle. Poach the meringue all around.