Maple Lemon Cream Meringue Pie

PIE SHELL

• 1/2 cup unsalted butter
• 1/2 cup fine maple sugar
• 1/4 cup almond flour
• 1 pinch of salt
• 1 egg
• 2 cups pastry flour, sifted

LEMON CREAM FILLING

• 3/4 cup unsalted butter
• 1 cup granulated maple sugar
• 3 fresh lemons, juiced
• 2 large eggs
• 1 lemon, zested

MAPLE ITALIAN MERINGUE

• 2 egg whites
• 1/2 cup maple syrup (preferably dark syrup for its robust flavour)

PIE SHELL

1. In the bowl of a stand mixer or food processor with a paddle attachment, mix the butter, combine the maple sugar, almond flour, and salt.
2. Add the egg, then the flour.
3. Knead the dough on a tabletop. Form into a rectangle and wrap with plastic wrap. Put into the fridge for at least 3 hours.
4. After resting time, preheat the oven to 180° C (350° F).
5. Take half the dough and roll it out on a floured surface. Place it in a 24-cm (9 1/2-inch) tart pan with a removable bottom, then prick holes in the bottom with a fork. Freeze the rest of the dough for another use.
6. Bake 7 – 10 minutes, then allow to cool before adding the lemon filling.

LEMON CREAM FILLING

1. In a saucepan, melt the butter, add half the maple sugar, then the lemon juice.
2. In a bowl, whip the eggs with the remaining sugar and the lemon zest.
3. Pour this hot mixture over the eggs, whisking to combine. Transfer back to the pan and cook, whisking vigorously, until bubbling.
4. Pour hot mixture through a sieve and let cool to room temperature.
5. Pour into the pie shell and allow to set in the refrigerator.

MAPLE ITALIAN MERINGUE

1. Beat egg whites in the bowl of a stand mixer or food processor with a whisk attachment.
2. Use a large saucepan (to avoid bubbling over) to heat the maple syrup until it reads 110° C (225° F) on a candy thermometer.
3. Drizzle the maple syrup over the egg whites, beating until cool.
4. Spread the meringue over the lemon filling. Brown with a crème brûlée torch or under the broiler, watching carefully (less than 2 minutes*).