Lemon meringue pie

Make sweet pastry crust in a food processor; wrap and chill completely, then roll out, freeze and bake as directed in the crust video.

Cut the white pith off lemon or orange peel and cut into very thin strips.

Bring water, sugar and peel strips to a boil, simmer 5 minutes, and let cool.

Wash the lemons, zest and juice them. Soak the gelatin sheet in ice water a few minutes, then melt and drain it.

In a saucepan on medium-high heat, bring lemon juice, zest, sugar and eggs to a boil, whisking constantly, until thickened.

Turn off the heat and whisk in the melted gelatin; cool about 8 minutes or until it reaches 140F / 60C.

Add the cubed butter and emulsify with an immersion blender to lighten the texture.

Fill the baked crust and refrigerate or freeze until completely set.

Italian meringue: combine sugar and water in a small saucepan and bring to a boil on medium-high heat; cover and cook 5 minutes so steam cleans the sides.

Cook the syrup to 245F / 118C.

Beat the room temperature egg whites until just foamy, then slowly drizzle in the hot syrup.

Increase to high speed, add vanilla and whip until stiff; lower the speed and run until cool.

Spoon or pipe the meringue over the chilled lemon custard.

Right before serving, torch the meringue to golden, or bake in a preheated 450F / 230C oven for about 8 minutes, or both.