Lemon meringue pie

Name: Lemon meringue pie
Ingredients: 1.5 g Salt; 55 g Powdered sugar; 180 g Pastry flour; 3 Fresh eggs; 110 g Block butter; 22 g Pure almond powder; 40 g Lemon puree; 7.6 g Lime puree; 110 g Block butter; 11 g Gelatin mass; 117 g Liquid whole eggs; 19 g Lemon concentrate; 37 g Water; 87 g Fine sugar; 65 g Liquid egg whites; 98 g Fine sugar; 7 g Lemon zest

A refined lemon meringue pie with a crispy base, creamy lemon cream, and airy Italian meringue.Recipe by Marc Ducobu, chef-ambassador of Les Vergers Boiron. Recipe for one tart for 6 people.

Ingredients

1.5gSalt

55gPowdered sugar

180gPastry flour

3Fresh eggs

110gBlock butter

22gPure almond powder

40gLemon puree

7.6gLime puree

110gBlock butter

11gGelatin mass

117gLiquid whole eggs

19gLemon concentrate

87gFine sugar

7gLemon zest

37gWater

65gLiquid egg whites

98gFine sugar

Preparation

Mix the butter with the powdered sugar and salt.
Add the egg and mix briefly.
Add the almond powder and flour and mix until a cohesive dough forms.
Roll out the dough to a thickness of 3 mm, line the tart ring, and let rest in the fridge for 12 hours.
Bake the base for 20 minutes at 160°C.

Heat all liquids with the zests, sugar, and eggs to 82°C.
Remove the pan from the heat and add the gelatin.
Let cool to 40°C and mix in the butter.
Store overnight in the fridge.

Cook the sugar and water to 118°C.
Pour the syrup in a thin stream into the whipped egg whites.
Continue beating until the meringue has completely cooled.

Bake the tart base.
Fill with lemon cream, about 330 to 400 grams depending on the size.
Smooth out and let set in the fridge.
Pipe the Italian meringue on top and optionally flambé.
Decorate as desired with zest, lemon powder, broken meringue pieces, raspberries, etc.