Lemon Meringue Pie's Origins

Preheat the oven to Th 3 / 90°C in convection mode.

Using the Speedy Chef, beat the egg whites with half of the 35 g sugar until they form gentle peaks. Add the remaining sugar and continue whisking for approx. 10 sec.

Set the SBF Cocoon on the cold oven rack.

Divide the egg whites into the cavities of the SBF Cocoon and, using the back of a tablespoon, layer the meringue against the sides of the cavities up to the rim to create a hollow shell.

Bake for 2 h 30 min.

Meanwhile, prepare the lemon cream: in the MicroCook Pitcher 1L, whisk the eggs, 70 g sugar and corn starch using the KPT Beater. Add the lemon juice and whisk again. Cover and microwave for 2 min. at 600 watts. Whisk and microwave again for 2 min. Whisk immediately and allow to stand for 5 min.

Add the butter into the warm cream and whisk until completely melted. Allow to cool for 5 min.then refrigerate for at least 1h.

At the end of the baking time, allow meringue shells to stand for 5 min., gently unmold and allow to cool completely.

Just before serving, fill each half meringue egg with the cream and assemble them to make a whole egg.

Tips: Empty meringue shells can be stored at room temperature in a Space Saver Bowl 1.5L, and lemon cream can be stored in the fridge up to a day. To avoid soft or soggy meringue shells, the best thing to do is to keep them sealed in the Space Saver Bowl away from humidity. Then assemble just before serving.