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1
Graham Cracker Crust Preparation:
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Mix the Graham cracker crumbs, sugar, and lemon zest in a small bowl.
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Add the butter and mix well to form a sort of wet dough.
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4
Line the bottom of 4 small pie pans with the Graham cracker preparation.
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Cover the pans with plastic film and place in the freezer for 15 minutes.
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6
Lemon Pie Filling:
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Whisk the egg yolks in a bowl, then pour them through a fine sieve into a saucepan.
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Mix in lemon juice and sugar.
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Mix for 5 to 10 minutes over medium heat a with a spatula, scraping the sides of the pan.
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To test doneness, slide your finger on the spatula, the trace should be clearly visible.
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Remove from heat. The mixture will continue to thicken as it cools.
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Add the zest and diced butter.
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Cool in another container.
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14
Meringue Preparation:
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15
Separate the egg whites from the yolks and let the whites rest at room temperature for 1 hour in a container covered with a cloth.
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16
Make sure that the bowl and whisk are clean, without any trace of fat. Pour the whites in a mixing bowl.
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Pour the sugar and water into a saucepan. Heat over medium heat, and place a thermometer in the saucepan.
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Start whisking the eggs at minimum speed, while the syrup heats up.
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When the syrup reaches 110 degrees Celsius, whisk the eggs at full speed until firm.
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When the syrup reaches 118 C (do not exceed 120 C), pour a thin stream over the whites, while whisking at full speed.
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Once the syrup is fully mixed with the egg whites, continue whisking until the meringue is cold.
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22
To assemble pie: pour lemon filling in the pie crust, even out with a spatula. Refrigerate for at least 1 hour.
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23
Using a pastry bag, form small piles of meringue on top of the pie.
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24
Brown the meringue in the oven set on broil for a few minutes; or brown lightly with a blowtorch.
