lemon meringue pie RECIPE

How to bake a

Lemon Meringue Pie

Index

01 Ingredients . . . . . . . . . . . . . . . . . . . . . . .

02 Preparation of the dough . . . . . . . . . .

03 Preparation of the lemon curd . . . . . .

04 Preparation of the meringue . . . . . . . .

05 Tips & tricks . . . . . . . . . . . . . . . . . . . . . .

06 Final result ! . . . . . . . . . . . . . . . . . . . . . .

Eggs

For the pastry

For the lemon curd

• 150g of cornflour
• 100ml of lukewarm water
• 80g of ground almonds
• 1 vanilla bean’s grains
• 1 pinch of salt

• 150ml of apple juice without added sugar
• 150ml fresh lemon juice
• 50g de caster sugar
• 3 eggs
• 2 lemons’ zest
• 1 tbsp cornflour
• 2g of agar-agar

Lemon

For the meringue

• 1 egg white + secret ingredient
• 60 grams of icing sugar

Méthod for the pastry

1. Put the cornflour, the ground almonds, the vanilla bean’s grains and the salt in a bowl
2. Mix everything together and add the water gradually to form a dough neither too sticky or too dry
3. Then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes
4. Prick the base with a fork, line with foil, shiny side down, and chill for 1 hr
5. Then, heat the oven to 180C and bake the pastry for around 15 minutes
6. Take it out of the oven and let it cool down

Method for the lemon curd

1. Mix the eggs with the caster sugar
2. In a saucepan, on medium heat, bring to a boil the apple juice and the agar agar, then add the lemon juice with the zest and let cook on low heat for 5 minutes
3. Add the mixture of eggs and caster sugar, stir, and add cornflour (sifted), then let heat for about 5 minutes, until the cream thickens
4. Finally, Pour the filling into the baked pastry shell
5. Reserve the tart for 4 hours in the refrigerator
6. then take it out to spread the meringue on it

Method for the meringue

1. Put egg whites and the water of a 150g can of chickpeas (aquafaba) (so approx 10g) in a large bowl, whisk until stiff
2. Then add the icing sugar and whisk until smooth and thick.
3. Spread the meringue on the pie with a spoon (or make shapes with a piping bag)
4. And finally, to golden the meringue : use a blowtorch, or , like me, put the pie in the oven for about 6 minutes on the grill function.i.

Some tips

Problems

& solutions

Cornflour lumps in the lemon curd

Dough too hard (too dry)

pie too thin

make sure to put enough water in the dough (it should be elastic but not sticky)

make sure to use a pie dish not too large, so that the filling remains thick

sift the corn flour when putting it in the pan and mix continuously

Bon appetit!