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Put the pink currants in a colander, rinse them and remove all the tiny pink currants from their stems. Coat the pie dish with butter and pre-heat the oven to a temperature of 190 degrees Celsius or 375 degrees Fahrenheit.
Slice 110 grams of butter into cubes and place them in the bowl of your stand mixer. Add 110 grams of sugar and mix at high speed until you've reached a smooth mixture.
Grate half of the lemon and add it along with a pinch of salt and a teaspoon of vanilla. Add the eggs one by one, and mix on medium speed until the mixture is smooth again.
Use a spatula to carefully fold the all-purpose flour into the batter. Pour the batter into the prepared pie dish. Divide the rinsed pink currants evenly over the batter and bake in the oven for about 30 minutes.
You can check if the pie is ready with a wooden toothpick or skewer, if it comes out clean, the pie is done. Let it cool off just enough so that the meringue won't be runny.
Degrease the stand mixer bowl and whisk. The easiest way to do this is by using a paper kitchen towel and a few drops of lemon juice. Add the egg whites and beat them until they form soft peaks.
Gradually add 150 grams of sugar and keep on mixing at high-speed. Add the rest of the lemon zest and lemon juice. When the egg whites are ready, that's when they form stiff peaks and divide over the pink currant pie.
Use a creme brulee torch to caramelize the top and garnish with some more pink currants if you like. This pie is best when it's freshly made, that's because after a few days the meringue can collapse. Enjoy!