LEMON PIE WEEK

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Hello my little cats! 
 
I have to admit, I couldn't have thought of a more original Lemon Pie recipe for Lemon Week! True, but you may not know that I'm a real lemon pie purist, like a lemon pie monomaniac. I've already suggested one here, remember... So cliché, the chick has a blog called Make My Lemonade and she eats lemon tarts. Well yes, I'm so predictable... That said, I could have made a lemonade recipe! 
 
Anyway, Laure and Nardjisse joined us at the office a few months ago and they're both lemon pie geeks. Yes, yes, it's possible. And they debate amongst themselves the necessity of meringue on top of the tart, a real existential question: can lemon and meringue really cohabit? Personally, I think they're as inseparable as pancakes and Nutella or milk and Oreos... 
So, just for fun, Laure let me try her lemon tart. And okay, I admit it's the best recipe I've ever tasted! Very lemony! 
 
And as a bonus, there's a recipe for an inratable Italian meringue.
 
 
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Pie dough
  • - 300 g flour
  • - 2 tbsp sugar
  • - 1 pinch salt
  • - 150 g cold butter, cubed
  • - 1 tsp vanilla powder
  • - 1 tbsp lemon zest
  • - 1 egg yolk

For the lemony garnish

  • - 4 lemons, juice and zest
  • - 300 g sugar
  • - 110 g butter, softened
  • - 4 eggs at room temperature
  • - 1 pinch salt
  • - 1 large handful of almonds
For the Italian meringue :
  • - 100 g egg whites (about 3 eggs)
  • - 40 g caster sugar

and cooked sugar :

  • - 160 g caster sugar
  • - 40 g water
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Start with the dough, of course... First mix the dry ingredients: flour, sugar and salt. Add the butter and sand the dough with your fingertips. Add the lemon zest, vanilla and egg yolk. Quickly work the dough into a ball, roll it out and place in the fridge for around 30 minutes. After this time, roll out the dough to 5mm, place in the bottom of the dish and leave to rest in the fridge for a further 1 hour. Preheat the oven to 175°C, prick the dough with a fork, line with parchment paper and cover with baked earthenware balls. Place in the oven to bake for 25 and 30 min.
 
 
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While your dough is baking, mix the zest and sugar until the sugar is moistened, then add the soft butter. Mix well and add the eggs one by one. At the very end, add the lemon juice and a pinch of salt. Transfer the mixture to a saucepan and cook over a low heat for 10 to 12 minutes, stirring constantly as you see the mixture thicken. Once your pastry is cooked, crush the almonds and spread them over the tart base, then top with the lemon mixture and leave to cool.
 
And for the Italian meringue, that little cloud of love for your palate... In a saucepan, cook the sugar with the water. The mixture should reach a temperature of 116°C. At the same time, beat the egg whites with an electric mixer, then gradually add the powdered sugar to stiffen them. When the cooked sugar reaches 116°C, pour it in a thin stream over the stiffly beaten egg whites, then beat at high speed until cool. Fill a piping bag with the mixture, decorate your tartlets and enjoy! 
 

To read this post in English, click here!

June 25, 2015
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