Impress your guests with the authentic recipe for Italian lemon meringue pie, the great classic that perfectly balances acidity and sweetness. The secret to this sublime homemade pastry lies in its ultra-velvety lemon filling (lemon curd), and above all, in the perfect mastery of its Italian meringue. Prepared with a sugar syrup cooked to 118°C, this chef's technique allows for a shiny, airy meringue with unfailing stability (no more weeping meringue that soaks the crust!). Elegantly piped and browned with a blowtorch, this organic lemon tart, worthy of a grand pastry chef's display, will transform your meal's end into an unforgettable experience.
Ingredients
- 250 g Shortcrust pastry
- 120 ml Lemon
- 6 g Lemon Zest
- 150 g Egg
- 130 g Sugar
- 20 g Cornstarch
- 50 g Butter
In the kitchen
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Nutrition
Estimated values per 100 g
