| Servings | Prep Time | Cook Time | Passive Time |
| 10people | 40minutes | 25minutes | 12hours |
| Servings | Prep Time |
| 10people | 40minutes |
| Cook Time | Passive Time |
| 25minutes | 12hours |
Ingredients
- Shortcrust Pastry
- 150 g Butter
- 250 g Plain Flour
- 30 g Almond Powder
- 90 g Caster Sugar
- 5 g salt
- 50 g Eggs about 1 eggs
- 5 g Lemon Zest
- Lemon Curd
- 180 g Lemon juice
- 120 g Egg Yolks about 6 yolks
- 180 g Eggs about 3 eggs
- 120 g Caster Sugar
- 2 g Gelatine Powder
- 15 g water
- 130 g Butter softened
- Italian Meringue
- 70 g Caster Sugar
- 20 g water
- 50 g Egg white about 2 eggs white
Servings: people
Units:
Ingredients
Servings: people Units: |
Instructions
Shortcrust Pastry
- The day before, prepare the shortcrust pastry and the lemon curd. In the bowl of a food processor, pour the butter, the flour, the caster sugar, the almond powder, the salt and the zests. Then add the eggs.
- Mix everything until the dough is homogeneous.
- Use the palm of your hand to spread the dough 3 or 4 times
- Shape as a thick disc and wrap it with cling film before putting it in the fridge over night
Lemon Curd
- In a large bowl, pour the sugar, egg yolk and whole eggs. Foam the mixture with a whisk until the sugar is dissolved.
- Pour the lemon juice.
- Dilute the gelatin powder in cold water
- Pour the mixture into a saucepan and allow to thicken without stirring.
- Add to the lemon curd. Stir again.
- Dispose and let stand at room temperature. Then add the soft butter, mix until the butter all melted in the cream.
- Keep in the fridge overnight
Dressing
- Remove the pastry from the fridge, let it set for 15min
- Roll out the pastry and lay in a tart mould
- Pre-heat the oven 170°C
- Pastry in the oven for 20 min
- Use a piping bag fitted with a large round nozzle tip to fill the lemon curd
- Fill with lemon curd to the edges
- For the Italian meringue: Start making a syrup. Take the water and sugar to boil to 121°C and stop. Beat the egg whites until firm and then gradually pour in the syrup. Beat the mearingue until it cool down.
- Use a piping bag fitted with any tip you want to fill the meringue
- Decorate your pie with the meringue
- Pass the meringue quickly with the torch, if you do not have a torch, set your oven to grill and 200°C for 2min
- Enjoy it!!!
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