Lemon meringue pie is one of my favorite pies, being a rather moderate lover of acidity and bitterness, I developed a rather sweet and creamy recipe, and you, what do you like most in lemon pie?
For a six-person pie
Sweet dough :
150g butter
1g fleur de sel
100g icing sugar
25g almond powder
50g eggs
250g flour
Cream the butter, salt and icing sugar.
Add the almond powder, egg and flour.
When the dough is well blended, stop the mixing. Strain the dough and let it rest in the refrigerator.
Lemon cream :
100g lemon juice
5g lemon zest
165g sugar
15g cream powder
135g eggs
85g butter
35g Ivory cover
1,5g gelatine powder
Boil the lemon juice and zest.
Pour over the whitened eggs with the sugar and cream powder.
Bake like a pastry chef.
Cool the cream to 40°C.
Emulsify the cream with the butter, the ivory couverture and the gelatine using a blender.
Italian Meringue :
100g egg whites
200g sugar
50g water
Cook the sugar and water at 121°C.
Pour over the whites.
Dress immediately.
Editing:
Take the sweet dough out of the refrigerator, work it lightly to make it easier to roll out.
Roll out the dough into a 3mm thick circle with a rolling pin, making sure the dough is even.
Prick the pastry and then bake the pie, making sure to spread the pastry evenly in the circle.
Leave the tart base to rest and then bake it blank (alone) for 20 to 25 minutes at 150°C.
Leave the tart base to cool, then top with the lemon cream.
Arrange the Italian meringue with a piping bag or palette knife depending on the finish
desired, lightly colour the meringue with a blowtorch or heat gun.
Tips :
To ensure even baking, make sure that your pastry is the same thickness everywhere.
You can arrange your filling by rapping the edges of your pie after baking with
Use a citrus rake or peeler to get straight, cleaner edges.
You can waterproof your pie crust when you take it out of the oven to preserve its crunchiness. To do this, you can sprinkle mycrio butter on your hot pie crust. It is also possible to waterproof them with a brush and spread a thin layer of cocoa butter or chocolate.
Depending on how the sugar is cooked, you can obtain a more or less firm meringue texture, so it is possible to adapt the cooking of the sugar according to the planned decoration.
The recipe in PDF :
