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First added: 2012-11-29; Last edited: 2013-02-11
Ouardane's "Tarte au Citron Meringuee" with a moon-shaped
Author: Ouardane J (Yale Post-Doctoral Fellow).
This "lemon meringue pie" was shared during a YaleCooks potluck dinner (2012-11-28).
Essential Supplies & Ingredients: (one pie)
• 1 French pie crust
• 3 eggs, large
• 150 grams butter (salted or unsalted?) (150 grams = ??? cups)
• 2 to 4 lemons, first "zested" then juiced
• 150 g almonde powder (150 grams = ??? cups)
• 200 grams sugar, granulated (200 grams = ??? cups)
• 2 to 4 egg whites (depending on the volume desired; use four egg whites for greater volume)
• 10 g confectioner's sugar (10 grams = ??? teaspoons) per egg
• Lemon Filling: (??? minutes)
1) Mix the eggs with the sugar. Depending on if your lemon pie strong and acid or sweet, you can add or substract sugar (150 grams and 4 lemons for a strong pie, 250 grams and 2 lemons for a soft and sweet pie).
2) Melt the butter in a pan, and mix with the dough. Add the zest and the juice of the lemons (2 to 4).
3) Add the almonde powder (blend some raw almonds) to the preparation. Mix. The obtained preparation is VERY liquid. Don't worry!
4) Fill the crust with the lemon filling.
5) Cook at 350°F for 20 minutes. The crust should be brownish, and the liquid should be brownish as well and without ripples when you move the pan.
• Meringue: (??? minutes)
6) While the pie is cooking, beat 2 to 4 egg whites until you have a very firm foam (if you flip your recipient upside down, it shouldn't fall). Lower the speed of the beater, and add the icing sugar (10g per egg). Beat it for 1 - 2 minutes. Too much beating might result in falling down. Texture should soften a bit, and it should become more shiny.
7) When your pie is cooked, get it out and let it cool for 5 minutes. Add your meringue on the pie either with a pastry bag or with a spatula.
8) Brown your meringue either under the broil or with a blowtorch.
9) Best served at room temperature.
Assessment and Possible Improvements:
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