Lemon Meringue Pie

Butter a 9-inch springform pan or the base of a removable tart ring with a 26cm diameter

Preheat the oven to 100°C (very low)

MAKE THE MERINGUE: In a stand mixer, beat the egg whites until stiff peaks form

Add the sugar gradually, beating constantly, until stiff and firm

On a sheet of parchment paper, draw a circle with a 26cm diameter

Butter the circle

Using a piping bag with a straight tip, fill the circle with a layer of meringue

Repeat this process two more times, creating a depression in the center of the meringue

Place the tart ring in a baking dish and bake for about 1 hour or until the meringue is firm and golden, without browning

Remove from the oven and let cool

MAKE THE FILLING: Mix the egg yolks with water and reserve

In a medium saucepan, combine the sugar and flour

Add the mixture of egg yolks gradually, stirring constantly, until thickened

If lumps form, stir vigorously to break them up and achieve a smooth consistency

Remove from heat

Add the butter, lemon zest, and lemon juice

Mix well

Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 1 day

When ready to serve, remove the tart ring and garnish with lemon zest.