LEMON MERINGUE PIE
A HARMONIOUS MIX BETWEEN SOURNESS & SWEETNESS
DESCRIPTION
DESTINATION: France
YIELD: 6 servings
PREP TIME: 45 minutes
(Cook Time: 30 minutes)
DIFFICULTY LEVEL: Average difficulty recipe
Have you ever tasted a little cloud under the leaves of a lemon tree?
Discover a recipe of Lemon Pie that will make you enjoy a gourmet dessert like in France !
THE EXPERIENCE YOU'RE GOING TO LIVE:
A sweet aroma – The sourness of the lemon that makes your mouth water – The frothy delicacy of the Italian meringue…
ORIGIN OF THE RECIPE:
Recipe discovered during my childhood and passed down to me from my French mother.
MUSIC ?
Do you like to listen to music while you’re cooking?
Ok, here are some great French artists: Maurice Chevalier (cabaret – 1930) | Julien Doré (pop/rock)
INGREDIENTS
ITALIAN MERINGUE
Sugar – 200 g (7 oz)
Water – 80 g (2.8 oz)
Egg whites – 3 (about 90g)
LEMON CREAM
Lemon juice – 150 g (5.2 oz)
Sugar – 100 g (3.5 oz)
3 Eggs (about 150g)
Butter – 75 g (2.6 oz)
1 leaf of Gelatin (about 3g)
SWEET PASTRY DOUGH
Butter – 75 g (2.6 oz)
Icing sugar – 40 g (1.4 oz)
Flour – 130 g (4.6 oz)
Almond flour – 15 g (0.52 oz)
1/2 beaten Egg (about 30g)
The zest of 1 lemon (organic if possible)
A pinch of Salt
Sugar – 200 g (7 oz)
Water – 80 g (2.8 oz)
Egg whites – 3 (about 90g)
LEMON CREAM
Lemon juice – 150 g (5.2 oz)
Sugar – 100 g (3.5 oz)
3 Eggs (about 150g)
Butter – 75 g (2.6 oz)
1 leaf of Gelatin (about 3g)
SWEET PASTRY DOUGH
Butter – 75 g (2.6 oz)
Icing sugar – 40 g (1.4 oz)
Flour – 130 g (4.6 oz)
Almond flour – 15 g (0.52 oz)
1/2 beaten Egg (about 30g)
The zest of 1 lemon (organic if possible)
A pinch of Salt
DIRECTIONS
STEP 1
ITALIAN MERINGUE PREPARATION
In a saucepan, cook the water and sugar. When this syrup reaches 110°C (230°F) start beating your egg whites gently in a large bowl.
When your eggs begin to foam and your syrup reaches 116°C (240°F), pour it quickly on the edge of your bowl. Then continue to beat your eggs to stiff peaks.
Put your meringue in a piping bag and sit it in the fridge.
ITALIAN MERINGUE PREPARATION
In a saucepan, cook the water and sugar. When this syrup reaches 110°C (230°F) start beating your egg whites gently in a large bowl.
When your eggs begin to foam and your syrup reaches 116°C (240°F), pour it quickly on the edge of your bowl. Then continue to beat your eggs to stiff peaks.
Put your meringue in a piping bag and sit it in the fridge.
STEP 2
SWEET PASTRY DOUGH PREPARATION
In a large bowl, mix: soft butter, icing sugar, almond flour, lemon zest and a pinch of salt.
Add 1/2 beaten egg and the flour.
Form a dough, then cling film your bowl and put it in the fridge for 30 min.
SWEET PASTRY DOUGH PREPARATION
In a large bowl, mix: soft butter, icing sugar, almond flour, lemon zest and a pinch of salt.
Add 1/2 beaten egg and the flour.
Form a dough, then cling film your bowl and put it in the fridge for 30 min.
STEP 3
LEMON CREAM PREPARATION
Dip your gelatin leaf in a bowl of cold water.
In a large bowl, mix: lemon juice, eggs and sugar. Cook this mixture in a double boiler (water-bath), stirring constantly, until the cream thickens.
Remove from the heat, add the butter and the dried gelatin leaf. Mix with a hand blender and cling film your bowl and put it in the fridge.
LEMON CREAM PREPARATION
Dip your gelatin leaf in a bowl of cold water.
In a large bowl, mix: lemon juice, eggs and sugar. Cook this mixture in a double boiler (water-bath), stirring constantly, until the cream thickens.
Remove from the heat, add the butter and the dried gelatin leaf. Mix with a hand blender and cling film your bowl and put it in the fridge.
STEP 4
Preheat your oven to 170°C (340°F).
Roll out your cold dough on a parchment paper and put it in a pie dish. Add another parchment paper on your dough with rice (or beans) to prevent your dough from swelling during cooking.
Bake for 20 min, then let it cool completely.
⌈Optional: if the edges of your dough are not regular enough, you can rasp them delicately to make your pie prettier⌋
Preheat your oven to 170°C (340°F).
Roll out your cold dough on a parchment paper and put it in a pie dish. Add another parchment paper on your dough with rice (or beans) to prevent your dough from swelling during cooking.
Bake for 20 min, then let it cool completely.
⌈Optional: if the edges of your dough are not regular enough, you can rasp them delicately to make your pie prettier⌋
STEP 5
THE ASSEMBLY
Whip your lemon cream to relax it a bit, then incorporate it into your cold dough.
Smooth the top of the lemon pie, then add your meringue on top.
Finally, lightly torch the meringue to colour it (or 3-4 min in the oven at 200°C).
THE ASSEMBLY
Whip your lemon cream to relax it a bit, then incorporate it into your cold dough.
Smooth the top of the lemon pie, then add your meringue on top.
Finally, lightly torch the meringue to colour it (or 3-4 min in the oven at 200°C).
COOKING TIPS:
→ If you want to have an even more crunchy and gourmet dough, you can waterproof your pie base with a layer of melted white chocolate (step 5).