Lemon and Lime Pie

Almond pastry

Place the flour, ground almond, salt and sugar in your food processor bowl.

Whisk.

Add the butter cut in small cubes and whisk at low speed (2 on a scale from 1 to 6) until you get a crumble texture.

Add the egg.

Whisk at medium speed until you get an homogeneous mixture.

Set aside in your fridge for at least one hour (a night is better).

Spread the pastry, place it in your tart mold then cook 20 minutes et 180 C / 355 F degrees. Set aside.

Lime jelly

Place the gelatine sheets into cold water.

Heat the 30 g water, sugar, basil leaves, lime zest and juice.

Cook at medium heat for 3-4 minutes.

Remove from the stove, remove the basil leaves and add the drained gelatin sheets.

Lemon curd

Place the gelatin sheet in cold water.

Squeeze the lemons and keep the zests. You should get 150 g of juice.

Pour the lemon juice in a sauce pan with the lemon zests, sugar and butter. Cook 3 minutes at medium heat (3 on a scale of 1 to 6) and whip gently.

Add the 2 eggs and the egg yolk and cook at higher heat (4 on a scale of 1 to 6) and whip more vigorously for 2 minutes. Your lemon curd should get thicker.

Remove form the heat.

Pour the lemon curd through a strainer to remove the solid parts.

Add the gelatin sheet. Mix a few seconds.

Assembly

Pour half of the lemon curd into the shell.

Pipe the lime jelly on top.

Cover with the other half of lemon curd.

Meringue

Heat the water and sugar until you get the surface covered with little bubbles (the syrup has to reach 118 C / 244 F degrees).

Start whisking the egg whites. Once they get foamy, add the syrup and keep on whisking until you can easily touch the food processor bowl.

Pipe the meringue on the lemon and lime pie.