Wow! Do I really dare to say is the best?? Huge responsibility in this kind of statements but I’m “all in” with this one. Honestly this Lemon Pie is just sublime and believe me, once you try it you won’t stop doing it everytime you can =P
I shared this before, a while back to be honest, was one of the 1st recipes I put on the blog when this whole blogger thing started.
I usually try not to post a recipe twice, but the success of this Lemon Pie is huge. Its the favorite of my clients and a must for every party we do in our home, so here you have it.
The basic recipe comes from Pierre Hermé but I did some modifications, it just works better for me.
For the Pâte Sucrée you will need:
Yield: For a tart of 22cm or 6 persons
- 50 g of butter softened
- 50 g of icing sugar
- 20 g of almond flour
- 25 g of egg
- 125 g of flour
- 1/2 vanilla bean scrapped
- a pinch of salt
- a little bit of water
Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.
Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!
It’s better to have a lumpy dough rather than a overworked one.
Turn the dough nto a disk and wrap them with plastic wrap and store in the fridge for an hour.
Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.
Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool and reserve.
- 66 g whole eggs (1 egg)
- 90 g granulated sugar
- 70 g fresh lemon juice
- zest from about 3 lemons
- 150 g unsalted butter, room temperature and cubed
Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)
Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.
The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.
Prepare the meringue, pipe swirls on top of the lemon cream and color it with a blowtorch.
Decorate with some zest of lime and Voilà!
You can do this pie a little bit thicker, but as always New Year’s dinner can be heavy I prefer to do the Lemon Pie Thin, like that you can really enjoy a slice!
Wishing you all Happy New Year.
Remember to make some New Years resolutions you can keep!