I find that tasting a lemon meringue pie is always a sweet moment of poetry. Before swallowing the first bite, you don't really know what you're going to get. Will the cream be sour? Sweet? Will we break our teeth on the dough? And how will the pastry/cream balance? And to tell the truth, I'm almost always disappointed by store-bought creams. Personally, I like a tart with lemon acid, not too sweet and with character! But I guess I'm the only one - most people like a softer, sweeter version.
So when I came across this version while preparing for the CAP, and was repeatedly told "I don't usually like lemon tart, but this one is really good! I figured it was a sure thing and added it to my notebook.
How to make a lemon meringue pie?
It's a classic sweet pastry, topped with lemon curd and a good layer of Italian meringue. I'm particularly fond of this recipe, because when I started practicing for the exam, it was the only one I could produce that was even remotely presentable! It comes from Valérie's lovely blog I love cakes (I'm re-reading her post and I realize that we have the same references and more or less the same pastry-making background).How to bake a lemon tart?
Now I know how to shape a circle like a pro, and the pastry never (almost...) collapses again! In fact, I've detailed a few important tips to prevent the pastry from coll apsing... But if you don't feel comfortable using a circle, a tart mould is still a good option. However, unmolding turns into carnage (at least for me, but maybe that's because I tend to be a bit of a brute...).Which pastry for a lemon meringue pie?
Lemon meringue tart is quite flexible, and can be made with shortcrust, shortbread or sweet pastry. This recipe uses a sweet pastry, but if you want to lighten the recipe's sugar content a little, don't hesitate to switch to a shortbread pastry. Its slightly salty side will enhance the tartness of the lemon curd.Lemon tart - which meringue?
As for the meringue, this recipe uses Italian meringue. This preparation, made with a sugar syrup that cooks the whipped egg whites, is more stable. So it's ideal for a lemon meringue pie. That said, if you're going to eat the tart quickly (within the hour), you can opt for a French meringue, but it won't keep as well.Making lemon meringue pie in advance?
It's a question that comes up a lot: how do you make your tart in advance, and how do you store it? You can make your lemon tart 2 days in advance and store it in the fridge. However, it's best to make the meringue just before serving, otherwise it will shrink and lose water. The taste isn't great and it's less aesthetic because the lemon cream is visible.Lemon meringue pie without a blowtorch?
The ideal way to color meringue is to burn it lightly with a blowtorch, using low heat and rapid movements. However, if you don't have a flashlight, you can color the meringue for a few minutes in the oven using the grill. But don't take your eyes off your tart: meringue burns very quickly!Lemon meringue tart without a pastry bag?
If you don't have a piping bag, you can use a freezer bag with one corner cut off. Alternatively, you can use a tablespoon to scoop out the meringue. The shape doesn't matter, and it's rustic not to worry too much about the decoration!My dad's favorite pie
I made this tart during my last stay in Normandy (I'm sure you guessed it from the bucolic, seaside decor!) and I was under a lot of pressure because it's my Dad's favorite dessert. Well, not quite, because he prefers it without meringue, but I couldn't pass up an opportunity to try out my new rose piping tips (in this case it's a 1M and I think the result is really nice!) and to be honest, I love playing with a blowtorch! As my frame is 22 cm, the quantity of pastry called for in the recipe is a little high. Don't make that mistake, and make sure you roll it out thinly (there should be almost enough left over for a second tart). The cream, on the other hand, covers the tart well. As for the meringue, I always make the recipe one and a half times, because there's nothing that annoys me more than falling apart in the middle of the assembly. I've redone my Italian meringue in syrup, but don't hesitate to choose the best method depending on your equipment (as I explained in my article on lemon meringue birthday cake).A recipe everyone loves!
Well, no big surprise there: the pastry is crisp, the cream is tangy and the meringue adds a nice sweetness. It's not my favorite version, but that's a matter of taste, and having a recipe that appeals to so many people is great, so make it again without moderation! (I promise, Dad, I'll soon make you some without meringue!)
Lemon meringue pie
A lemon meringue pie, just like in a pastry shop, CAP style
Sweet dough
- 250 g flour
- 100 g butter at room temperature
- 130 g powdered sugar
- 1 medium
- 1 pinch salt
For the lemon curd
- 120 mL lemon juice
- 3 eggs
- 150 g sugar
- 60 g butter, cut into pieces
- 10 g cornflour
Italian meringue
- 2 egg whites
- 35 ml water
- 100 g caster sugar
For the dough
- Mix butter and sugar together, then add egg and flour. Mix and stop as soon as the dough is smooth.
- Shape into a patty, wrap and chill for at least 30 minutes (to calm the gluten and prevent the dough from shrinking too much during cooking).
- When the dough is cold, roll it out thinly to a thickness of 3 mm, prick the bottom (to prevent the dough from puffing up in the oven) and line a mold or pie ring.
- Bake à blanc (=without filling) for 20 minutes.
Lemon curd
- Meanwhile, prepare the cream by mixing the lemon juice with half the sugar. Heat over high heat or in the microwave.
- Whisk the eggs with the remaining sugar and cornflour, then add the hot lemon juice and return to the heat until thickened (the cream should have the consistency of mayonnaise).
- Remove from heat and allow to cool (to around 40°C), then add the chopped butter. Stir well to obtain a smooth consistency (if necessary, beat with an immersion blender).
- Pour the mixture over the baked pastry (to obtain a smooth cream, leave the pastry completely untouched and turn it to distribute the cream evenly).
Italian meringue
- Make a syrup by heating the water and sugar to 118°C. When the mixture reaches 110°C, start beating the egg whites until stiff.
- When the syrup has reached the right temperature, drizzle it over the egg whites, continuing to beat until the mixture has cooled (about 10 minutes).
- Poach the meringue over the tart and color with a blowtorch (or broil for 4-5 minutes).
Adapted from Valérie de I love cake
