Revisited Lemon Pie Recipe
Lemon pie is one of my favorite desserts, I like this slightly tangy cream and the crispness of the shortbread, with this slightly caramelized flavor. Here, for this revisited lemon tart recipe, I put the emphasis on the presentation, paying particular attention to the Italian meringue, I took great pleasure in coloring this magic meringue, which reacts to the heat of the torch, be careful. everything happens very quickly. The ideal would be to use lemons from Menton which have no equal, it is in 1341 that this lemon appears. Cultivated between sea and mountain with the mild climate under the maritime influence limits the appearance of sugar and promotes its tangy flavor. Of course you can use commercially available lemon juice, but you will have a bit more bitterness for this updated lemon pie. I chose this Crémant du Jura Béthanie, one of the jewels of this beautiful region of Franche Comté.
Lemon tart recipe revisited for: 8 people
- 250g of flour
- 125 g of butter at room temperature
- 75 g icing sugar
- 1 pinch of salt
- 1 egg
- 1 teaspoon of liquid vanilla
- 200 g lemon juice
- 125 g sugar
- 20 starch
- 4 eggs
- 2 egg yolks
- 125 g butter
- 4 egg whites
- 250 g of sugar
- 50 g of water
- Preheat the oven to 180 °
- Make the lemon cream
- Add the lemon juice and butter to a saucepan, bring to a boil.
- Beat with a whisk.
- Blanch the eggs with the sugar using a whisk.
- Add the cornstarch, mix.
- Pour the egg mixture into the lemon mixture, then heat under low heat.
- Use the whisk all the time, without letting the preparation stick to the bottom of the pan.
- Let the cream cook for about 30 seconds.
- Then leave to cool, wrap in film and place in the refrigerator, while the lemon cream is very cold.
- Make the sweet dough
- Add the flour, sugar and salt to the mixer bowl.
- Mix at slow speed.
- Add the egg and vanilla, then mix at low speed.
- Cut the butter into small cubes, add it to the preparation.
- Mix at slow speed, until the dough is in a ball.
- Flower the work plan.
- Mill the dough with the palm of your hand, in order to finish incorporating the butter.
- Form a ball, then film it and let rest in the refrigerator for 3 minutes.
- Roll out the pasta on a floured surface.
- Cut the bottoms of your pie into rectangles.
- Place them on a baking sheet covered with parchment paper.
- Cover with a sheet of baking paper and a baking sheet, so that the cooking is even.
- Bake in a hot oven for 10 to 12 minutes.
- Place the rectangles on a wire rack to cool.
- Make the Italian meringue
- Beat the snow banks, very firm
- Add the water and sugar to a saucepan, heat under high heat.
- Place the thermometer, it should rise to 120 °.
- Pour the syrup directly over the snowy egg whites, let the mixer run at low speed.
- Beat the meringue until the meringue has completely cooled.
- Assemble the tarts
- Place the lemon cream using a pocket fitted with a smooth nozzle in the center of your baked dough rectangles.
- Place the Italian meringue using an 8-minute smooth nozzle.
- Lightly color the meringue using a blowtorch.
- Enjoy this tart very cold.
Squeeze the lemonsMelt the butter in the lemon juiceMix the lemon makerPrepare the shortbreadCut the shortbreadBake the shortbreadPlace the device in the pocketPlace the meringue
Preparation time: 60 minutes
Cooking time: 12 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: Lemon tart revisited
My favorite wine for this recipe: Crémant Béthanie Cépages Savagnin and Chardonnay
Temperature between 08 ° and 10 °
Partnership with Château Béthanie in Arbois in the Jura
A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Lemon Tart revisited. I selected this Béthanie du Jura crémant from the Domaine de la Fruitière Vinicole d ‘Arbois after tasting it, I loved its aromas of dried fruits and honey.
Château Béthanie in Arbois in the Jura
With the Arbois wine producer, you can taste this Béthanie crémant, this blend of 60% Chardonay and 40% Savagnin. With its nuances of hazelnuts, walnuts, lemongrass and hawthorns, it is surely the pearl of the Jura with this much appreciated grape that is Savagnin. You will love this Béthanie crémant with its shiny golden yellow color.
2 rue des ditches
Phone 03 84 66 11 67
Mail: contact (AT) chateau-bethanie.com
Source: AFPA Mooc course </p