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- LEMON MERINGUE PIE-

Méthodes

By Alban Guilmet

For an 18 cm square pie

 

 

Ingredients:

 

Sweet shortcrust pastry

120 g extra fine butter

76 g icing sugar

24 g ground almonds

45 g egg

0.5 g fleur de sel (finest sea salt)

200 g traditional pastry flour

 

Lemon cream

75 g lemon juice

75 g sugar

125 g “dry” (low water content) butter

150 g egg

75 g sugar

2 g gelatine

zest of 2 lemons

 

Lime meringue

37 g pasteurised egg white

75 g sugar

15 g egg

33 g icing sugar

Zest of 1 lime

 

Other ingredients:

Thin shreds of lime peel to decorate

 

 

Method:

Sweet shortcrust pastry

Gently soften the butter in the microwave, place in the mixer bowl and mix at low speed. Add the eggs one at a time to the butter, add the icing sugar, ground almonds and salt. When the mixture is smooth, add the flour. Once you have a dough, stop the mixer. Wrap in cling film and set aside in the refrigerator for around 2 hours. Roll out the pastry with a rolling pin, then use it to line a flan ring. Cook the pastry case, lining it well with aluminium foil pressed well down onto the pastry. Bake for around 20 minutes at 155°C.

 

Lemon cream

Zest the lemons and squeeze out the juice. Put the juice and zest in a saucepan with the first quantity of sugar and the butter. Heat it. Mix the second quantity of sugar with the eggs. Soak the gelatine in cold water. Bring the lemon juice just to the boil, then pour in the eggs which you have mixed with the sugar. Boil the mixture for 3 minutes, then wring out the gelatine and add it to the cream. Mix all together with a stick blender, before transferring it to a bowl. Cover with cling film, ensuring it is in contact with the whole surface, and set aside in the refrigerator overnight. The following day, use this lemon cream to fill the tart before topping with the meringue.

Lime meringue

Heat the sugar and water to 121°C. Lightly whisk the egg whites and pour in the heated sugar mixture. Keep mixing at medium speed until it has cooled. Add the icing sugar and zest, then mix gently. Use a piping bag fitted with a 14 mm (approx.) nozzle to pipe blobs of meringue onto the pie. Dust lightly with icing sugar, then put the pie in the oven at 200°C for approximately 3 minutes (until lightly coloured). Decorate the tart with the shredded lime peel.

 

Chef’s tip

You can use a variety of other citrus fruits in this pie, such as orange, yuzu or kaffir lime.

Member author
Alban GUILMET

The pastry of Alban is first and foremost a story of delicacies and work well done! Passionate about his work, he joined the high pastry world at the famous house of Fauchon in Paris, then Pierre Hermé for whom he worked for five years. Originally from Normandy, this flavor creator will have you di [...]

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