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Recipe for lemon meringue pie from scratch, with shortbread pie crust

Today we make a recipe for lemon meringue pie from scratch with shortbread pie crust. You want to know how to make lemon meringue pie filling? You want to know how to make Shortbread pie crust? You want to know how to make italian meringue? You want to know how to make a tasty lemon curd recipe ? Shortbread pie crust Cold butter: 133g = ½ CUP + 2 TBSP Icing sugar: 100g = ½ CUP + 3 TBSP All purpose flour : 230g = 1 CUP + ½ CUP+ ¼ CUP Almond powder or almond meal: 40g =1/4 CUP Cornstarch (Maizena) : 20g = 2 TBSP Pinch of salt Egg : 1 Bake for approximately 12-15 minutes, 180°C / 360°F until lightly golden brown. Lemon meringue pie filling / Lemon curd /Lemon Cream Lemon juice : 170g = ½ CUP + 3 TBSP = 170mL Caster sugar: 150g = 2/3 CUP Eggs : 4 (Room-temperature) Corn-starch (Maizena) : 13g – 1 TBSP Cold butter : 25g= 2 TBSP (at the end, to get shine and gloss) Lemon zest : (green or yellow) Do not cook the zests to avoid bitterness. Italian meringue Use a candy thermometer to monitor the temperature of your sugar (121°C / 250°F) Water : 60g = 1/2 CUP Caster sugar: 200g = 1 CUP 121°C / 250°F 4 large egg whites at Room-temperature Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Fruit desserts covered with baked meringue were found beginning in the 18th century in France. Menon's pommes meringuées are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. A custard flavored with "citron" (probably a mistranslation of citron 'lemon') and covered with baked meringue, crême meringuée, was published by 1769 in English, apparently a translation of an earlier edition of Menon (1755?). Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) and 'apples meringuées' (1846). A generic 'meringue pie' based on any pie was documented in 1860. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868. 0:00 Intro lemon meringue pie 01:05 How to make Shortbread pie crust 17:42 How to make Lemon curd 22:15 Lemon pie filling 24:14 How to make italian meringue 28:20 How to torch italian meringue 29:24 Final Result lemon meringue pie