½-¾cupfreshly squeezed lemon juice(start with ½ cup and add more to taste)
2tbsplemon zest
6 extra-large egg yolks
For the Swiss Meringue
6extra-large egg whites
1½cupssugar
Instructions
Pre-heat the oven to 180ºC/350ºF.
Combine the cookies and butter in the bowl of a food processor and blend until fine.
Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish.
Place in the oven and bake for 10 minutes.
To make the filling, combine all the ingredients in a bowl and whisk together.
Once the crust is baked, pour in the filling and return to the oven.
Bake for 20-25 minutes until the edge of the filling has set and the middle is still jiggly.
Remove from the oven and allow to cool for 20 minutes before transferring to the fridge and chilling for at least 3 hours, ideally overnight.
When the pie is chilled and the filling set, make the Swiss meringue.
Combine the egg whites and sugar in a large glass/metal bowl set over a saucepan of simmering water. Whisk/stir the mixture until the sugar has dissolved. To test, rub a little of the mixture between your fingers. If you feel sugar granules, continue stirring, if it's smooth remove it from the heat.
Transfer the bowl of a stand mixer (or use a hand mixer), and with the whisk attachment, whip the egg whites until they form stiff peaks.
Dollop the egg whites onto the chilled pie and decorate to your preference.
At this point you can caramelize the egg whites with a kitchen blow torch and serve immediately. Alternatively, bake the meringue for a further 15-20 minutes at 160ºC/320ºF until it is a pale golden color and the meringue feels set and firm when touched. Remove from the oven and allow to chill before serving.