LEMON MERINGUE PIE

Lemon meringue Pie / tart is a classic in french pastry ! And after tasting this one, you will know why it is one of my favorite. It's pretty addictive, sometime I just made the lemon curd and eat it with anything i can ???

Made with Cook Expert Magimix.

SABLÉ BRETON  

100 g butter
100 g sugar
3 egg yolks
140 g flour
8 g baking powder
1 pinch of salt

Preheat the oven at 180°C

Put all the ingredients into the Cook Expert stainless steel bowl
Run PASTRY/CAKE  

Put the sablé dough into a pastry circle 20cm in diameter and 4cm high as the dough will swell
Spread the dough using a maryse
You can also make individual pies

Bake for 20 min at 180° C
Remove from oven and cool in  the pastry circle
Do not remove the pastry circle before it is cool, otherwise you will break your sablé breton

Set aside

LEMON CURD  

Lemon zest
2 eggs
120 g lime juice
110 g sugar
135 g butter

Zest the lime and press the juice
Put zest, lemon juice, eggs and sugar into the Cook Expert stainless steel bowl
Run EXPERT / 10 min / SPEED 3 / 95°C 
Open the lid and wait until the cream cools (45/50° C)

Add the butter cut into dice
Run EXPERT / 4 min / SPEED 3 / 40°C 
Run EXPERT / 20 sec / SPEED 18 / 0 ° 
Set aside in the fridge

ITALIAN MERINGUE  

100 g egg whites
175 g sugar
50 g water

Put the sugar and water in a saucepan
Heat this mixture to 121°C by monitoring with a kitchen thermometer

Meanwhile, put the egg whites into the Cook Expert stainless steel bowl with the egg whisk, remove the cap from the lid
When the syrup reaches 110° C, start beating the egg whites
Run EXPERT / 2 min / SPEED 7 / 0° C 
As soon as the syrup reaches 121° C, turn off the fire
Run EXPERT / 5 min / SPEED 7 / 0° C 
Pour the syrup through the opening

ASSEMBLE

Blowtorch

Unmold the sablé breton, being careful not to break it
Place it on your presentation plate
Spread the lemon curd on the pie
Then spread a layer of meringue
Use a blowtorch to caramelise meringue
Don't burn it !
Set aside in the fridge 2h before serving