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LEMON MERINGUE PIE

YUMGO BLANC WHITE - Tarte au citron meringuée.jpg

PÂTE SUCREE

Ingredients

  • 1000 g of flour

  • 480 g icing sugar

  • 180 g ground almonds

  • 3 g salt

  • 300 g potato starch

  • 600 g butter or margarine

  • 34 g WHOLE Yumgo POWDER

  • 192 g of water (to hydrate the powder)

Process

  1. Mix all the dry ingredients together.

  2. Crumble the powders with the butter.

  3. Mix Yumgo Whole Powder with water.

  4. Add to the previous preparation and mix.

  5. Chill before use.

  6. Bake blind at 160°C for 25 minutes.

LEMON CREMEUX

Ingredients

  • 250 g of sugar

  • 15 g of NH pectin

  • 2 g of baking soda

  • 43 g of Yumgo WHOLE POWDER

  • 207 g of lemon puree

  • 313 g of water

  • 5 g of lemon zest

  • 165 g of coconut oil

Process

  1. Mix the sugar, pectin, baking soda, and Yumgo Whole Powder together.

  2. Heat the lemon puree, water, and lemon zest to 45°C.

  3. Add the dry ingredients to the lemon mixture.

  4. Cook until it reaches 85°C.

  5. Pour the mixture over the coconut oil and blend.

  6. Cool down quickly.

  7. Pour the mixture into pre-baked tart crusts.

Tarte citron meringue.jpeg
Land & Monkeys_Pernety_December_2022-3699.jpg

ITALIAN MERINGUE

Ingredients

  • 65 g of water 1

  • 200 g of sugar

  • 11 g of Yumgo WHITE POWDER

  • 50 g of water 2 (to hydrate the powder)

  • 40 g of lemon juice (to hydrate the powder)

Process

  1. Mix all the dry ingredients together.

  2. Rub the powders with the butter.

  3. Mix Yumgo Whole Powder with water.

  4. Add it to the previous mixture and mix well.

  5. Chill in the refrigerator before using.

  6. Bake blind at 160°C for 25 minutes.

FINITION

Ingredients

  • 10 g of powdered sugar.

Process

  • Sprinkle the Italian meringue with powdered sugar.

  • Caramelize lightly using a blowtorch or bake for 2 minutes at 230°C.

DOWNLOAD THE RECIPE

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