So today, I am going to share the recipe of one of my best sellers!! My lemon pie with meringue, made the traditional way (meaning without any warming food processor)!
We just love the bitterness of the lemon curd, the sweetness of the meringue and the crunchy of the shortbread pastry. It is the best tasting combo! With this recipe, it will be hard to disappoint your guests: it is definitely a masterpiece of the French pastry!
You can bake it like a tart to share or in individual version. It’s up to you to let go your imagination and to play with nozzles when piping your meringue! Pleasure of the eyes and of the belly!!
This recipe isn’t too sweet, so you won’t feel nauseated with this lemon pie, which happens sometimes with this dessert.
So let’s do this! and enjoy!! The recipe, Chef!
- 1 Shortbread pastry (see recipe on the blog)
- 3 lemons
- 60 g butter
- 2 eggs
- 1 egg yolk
- 150 g sugar
- 1 sheet of food gelatine
- 3 egg whites
- 200 g iced sugar
- a pinch of salt
Place the gelatine sheet in cold water.
Squeeze the lemons and keep the zests.
In your sauce pan, put the lemon juice, the lemon zests, the sugar and butter. Cook 3 minutes at medium heat (3 on a scale of 1 to 6) and whip gently.
Add the 2 eggs and the egg yolk and cook at higher heat (4 on a scale of 1 to 6) and whip more vigorously for 2 minutes. Your lemon curd should get thicker.
Remove form the heat.
Pour the lemon curd through a strainer to remove the solid parts.
Add the gelatine sheet (that you will have quickly dried with a paper towel). Whip a few seconds.
Let your lemon curd cool down.
Make a shortbread pastry, spread it, cover with baking paper and ceramic balls, other wise your pastry shell might rise during baking.
Bake for 20 minutes at 200°C.
Remove the balls (carefull they are super hot !!) and put your pastry back into the oven for another few minutes until you get a nice golden color.
Once your pastry has cooled down, pour the lemon curd into the shell.
Whip the egg whites with the salt until foamy. Then add the iced sugar gradually and keep whiping until stiff peaks form.
Spread your meringue over the pie with a piping bag for a nice shape.
And torch the meringue until it gets golden brown.
If your lemon curd isn't stiff enough after cool down, you can put it 5 minutes into your oven at 220°C. And you'll know that for your next pie you'll need an extra 1/2 gelatine sheet ...