Homemade lemon meringue pie

To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!

Ingredients

For the cream

– 1 egg

– 1 yellow

– 90 g of sugar

– 2 lemons

– 90 g of cream

For the dough

250g of flour

– 90 icing sugar

– 15 g almond powder

– 155 g softened butter

For the meringue

240g caster sugar

– 80g of water

– 110 g of egg white

Preparation

Dough

Mix the icing sugar and almond powder with the soft butter, add the egg yolk then incorporate the flour.

Mix gently with the crochet hook and be careful not to overwork the dough so that it does not become too elastic. Leave to rest overnight in the fridge. Roll out the dough on your work surface and place it in a pie pan. Blind bake at 180°C with a dried vegetable.

lemon cream

Squeeze the juice from the lemons and set aside. In a saucepan, bring the cream to a boil. Blanch the eggs with the sugar then pour in the hot cream. Recook for a few minutes on the fire. Add the lemon juice, stirring constantly, to prevent the cream from separating.

Assembly

Preheat the oven to 130°C. Once the dough circles are cooked, pour the lemon cream mixture and bake for 10 minutes.

Meringue

Beating egg whites. Bring the sugar and water to the boil, up to a temperature of 120°C, then pour this cooked syrup over the egg whites and let the mixer run for 3 minutes.

Distribute this meringue using a piping bag on the tarts and caramelize using a blowtorch.

And it’s time to taste!


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