MERINGUED LEMON PIE FROM LAND&MONKEYS

INGREDIENTS

for 1 tart of 6 to 8 portions

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SWEET DOUGH

• Plant based butter                       45 gr

• Icing sugar                                 30 gr

• Liquid vanilla extract                     1gr

• Fleur de sel                                   1 gr

• Almond powder                          25 gr

• Flour T65                                  100 gr

• Water                                          20 gr

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LEMON CREAM

• Brown sugar                             150 gr

• NH pectin                                     7 gr

• Lemon juice                              200 gr (4 lemons)

• Water                                        255 gr

• Lemon zest                                   7 gr

• Plant based butter                       90 gr

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LEMON CONFIT

• Lemon juice                              110 gr (2 lemons)

• Sugar                                          70 gr

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ITALIAN MERINGUE

• YUMGO White                             55 gr

• Sugar                                        110 gr

• Water                                          35 gr

 

SWEET DOUGH STEPS

• Without the fat, knead first for 3 minutes then 15 minutes second.

• Mix the softened butter and the icing sugar.

• Add the water, salt, almond powder and then the flour to form the dough into a ball.

• On a floured work surface, roll out the dough using a rolling pin

• Line a 22 cm diameter tart ring greased beforehand. Mark the angles well by pressing with your fingers.

• Prick and set aside an hour in the refrigerator.

• Preheat the oven to 180 ° (rotating heat). Bake blank for 20 minutes.

 

LEMON CONFIT STEPS

• In a saucepan, reduce the lemon juice and sugar for 20 minutes over medium heat until you obtain a confit with a texture thicker than jam.

• Using a spoon or an angled spatula, spread the lemon confit on the baked pie shell.

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LEMON CREAM STEPS

• In a saucepan, combine the brown sugar and pectin.

• Add the water then the lemon juice, mixing with a whisk.

• Add the lemon zest.

• Cook over medium heat, stirring with a whisk, until the mixture thickens.

• As soon as the mixture becomes thick, boil 1 minute and remove from heat.

• Add the plant based butter off the heat and mix immediately to obtain a homogeneous mixture.

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Pour the cream then the lemon confit on the tart base and let stand for at least 1 hour in the refrigerator so that it freezes.

 

ITALIAN MERINGUE STEPS

• Beat YUMGO White to stiff

• Cook the water and sugar at 121 ° C then add it very slowly to the YUMGO White.

• Poach the meringue over the cooled lemon cream.

• Zest a lemon on top of the meringue.