Recipe: Easy Lemon Meringue Pie

Preparation of the shortbread pastry...
Incorporate in order
-butter
-sugar
-eggs
-salt
mix well
Then incorporate the TPT
and finally the flour
especially as soon as the flour is mixed, stop the dough and done! reserve in the cold for at least two hours.
Roll out to approximately 6 mm.
line in a 22 cm diameter mold.
The edge of the tart should be about 2cm high
bake blind at 180° for about 15 minutes, normally with this shortbread recipe it is not necessary to put peas or beans or anything else to prevent the tart bottom from puffing up too much... it's a magic recipe for the fussy it is possible to put a little almond cream in the bottom of the tarts!
Once your two tart bases are baked all that's left is to make the lemon filling...
Blanch the yolks with the sugar by whisking very hard I strongly recommend an electric mixer!
Wash the lemons, take the 3 zests be careful not to grate the white of the lemons source of bitterness... then squeeze the juice.
Melt the butter with the juice and zests bring to a boil then strain through a sieve and incorporate into
the yolks that you have blanched then put back on the heat stirring constantly, the mixture must reach 85° if you don't have a thermometer you will see the cream thicken and it is impossible to leave your finger in it! Remove from heat then pour into your sugar pastry bases already baked. Put in the cold. It is then possible at this stage to freeze your lemon tarts.
once everything has cooled
Prepare the Italian meringue
In a saucepan put 200 gr of sugar (all meringue contains double the egg whites in sugar) with 80 gr of water (be careful the more water there is the longer the sugar cooks but don't overdo it the other way either)
the cooking of sugar for Italian meringue is 121° at the ball stage... if you still don't have a thermometer and that v