MERINGUED LEMON PIE FROM LAND&MONKEYS

INGREDIENTS

for 1 tart of 6 to 8 portions

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

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

LEMON CONFIT
  • Lemon juice                              110 gr (2 lemons)

  • Sugar                                          70 gr

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.

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.

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.