Yuzu Pie and Italian Meringue

   

Ingredients:

For the sweet dough:

200 g flour

100 g butter

80 g icing sugar

1 egg

1 pinch of salt

For the yuzu cream:

150 ml of yuzu juice (or lemon juice if you can't find it)

150 g sugar

3 eggs

100 g butter

2 sheets of gelatin

For the Italian meringue:

3 egg whites

150 g sugar

50 ml water

Instructions:

Sweet dough: Mix the flour, icing sugar and salt. Add the cold butter in pieces, then the egg. Form into a ball, refrigerate for 30 minutes, then roll out the dough in a pan. Blind bake at 180°C for 15-20 minutes.

Yuzu cream: Soak the gelatin in cold water. Heat the yuzu juice with the sugar. Whisk the eggs and pour the hot mixture over them. Return to the heat until thickened. Off the heat, stir in the gelatine, then the butter in pieces. Pour over the cooked batter and refrigerate.

Italian meringue: Heat the sugar with the water to 118°C.  Beat the egg whites until stiff and pour in the hot syrup in a drizzle, whisking until cool.

Assembly: Pipe the meringue on the pie and caramelize with a blowtorch.