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
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.
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.
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.
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⌋
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).
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).
NOW, IT’S YOUR TURN TO LIVE THIS GOURMET EXPERIENCE !