No-Gelatin Clear Lemon Meringue Pie Recipe

Instructions

1. Mix sugar and salt in cold water.
2. Add cold unsalted butter to the soft flour, mix until the butter becomes small, add (1), form a lump, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
3. Put water, lemon juice, sugar, and cornstarch in a pot and heat it over low heat until it thickens, then remove from the heat and add unsalted butter and mix.
4. Add egg yolk and mix, add lemon zest and mix, transfer to another bowl and cool.
5. Roll out the rested pie dough and fold it into 3 folds, then roll it out again and fold it into 3 folds, wrap it in cling wrap and rest in the refrigerator for 30 minutes.
6. Put the rested dough into the tart mold, make a hole in the bottom, bake in an oven preheated to 180 degrees for 15 minutes, brush with egg water, bake for another 23 minutes, and cool.
7. Put water, lemon juice, sugar, and agar powder in a pot and boil over low heat until the agar powder is dissolved. Remove from heat and cool.
8. Apply a thin layer of lemon curd on the cooled pie sheet, pour (7) and harden in the refrigerator for 20 minutes.
9. Place lemon curd on top of hardened lemon jelly, place meringue on top, and heat with a torch.