Gluten-Free Lemon Pie

For three tartlets of 10 to 12 cm in diameter

• In a bowl, carefully knead the butter and Mix Pâtisserie until fine crumbs are obtained. Once achieving this crumbly texture, incorporate the egg yolks and finish kneading by integrating them well. Allow the dough to rest in the refrigerator covered with cling film until it solidifies. If you need to roll it out urgently for tartlets, you can place it in the freezer for half an hour.
• After this time, remove it from the freezer, roll it out on a floured surface, and place the sheet of dough into removable tartlet moulds. Cover the dough with a piece of baking paper that covers the surface and walls. Fill the tartlet with rice until completely covered up to the edge and bake at 180 ºC for twelve minutes. After twelve minutes, remove the rice from the tartlets, including the baking paper separating the dough from the rice, and finish baking for another twelve minutes or until slightly golden. Let them cool.
• While the tartlets are cooling, prepare the lemon cream. In a bowl, mix the corn starch, sugar, and egg yolks until integrated. Then add half the milk, whisk until dissolving the mixture, and pour in the remaining milk. Zest the lemon and squeeze its juice into the mixture; you can reduce the amount if you prefer a milder lemon flavour.
• Place everything on the stove and, without stopping stirring with a rubber spatula, wait for the mixture to thicken. Immediately remove from the heat and pour into a bowl. Cover the surface of the cream with cling film and allow it to cool at room temperature. Once the cream is lukewarm, you can fill the tartlets and cover them with cling film until the meringue is ready.
• To complete the lemon pie, make the Italian meringue. To do this, prepare a syrup by boiling the sugar and water in a saucepan at medium heat, ensuring it does not exceed 118–120 ºC. Meanwhile, in a bowl, lightly whisk the egg whites until they form a soft yet firm foam. Gradually pour the syrup in a thread while continuing to whisk. Once fully incorporated, transfer the meringue to a piping bag fitted with a nozzle of your desired shape and size.
• Pipe the meringue over the tartlets with the cream, covering the entire surface. At this stage, you can toast the meringue with a blowtorch or leave it as is, depending on availability. Finish by zesting lemon peel over the meringue or even another citrus fruit like lime or grapefruit.