The Best Lemon Pie // Tarte au Citron Meringuée

Lemon Pie with Meringue 2 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.

Lemon Pie with Meringue 1The Best Lemon Pie recipe.

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.

Lemon Pie with Meringue 4For the Lemon Cream you will need:

  • 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!

Lemon Pie with Meringue 3

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!




Meyer Lemon Macarons <3

For months; I’ve being dreaming about doing my homemade macarons, but for reason I was so intimidate by lots of people saying that is very difficult to do them. I think my fear of failing my 1st try was taking over me.

In so many food blogs, I’ve seen plenty of macarons recipes turned out beautiful, colorful and from the pictures we can say that even delicious, so how can this little stuffs are difficult?… Mmmm it didn’t make any sense, so, I did some research and came across with the Brave Tart blog and her 10 myths and 10 commandments about macarons and let me tell you, this 2 post boosted me and gave me the courage to go for it!

So I did, and and pleased and very proud to say that they came up wonderfully for a first timer. They aren’t perfect hahaha but delicious! My only problem was pipping them, I had some bigger and smaller, even oval hahah but it was great experience and I hope I’ll get better with practice.

I’m glad to share with you all this great recipe.

French Lemon Macarons

  •   115g blanched almonds or almond flour
  • 230g powdered sugar /sucre glace
  • 144g egg whites aged if possible
  • 72g sugar
  • scrapings of 1 vanilla bean or 2 tsp vanilla extract
  • Colorant of your choice
  • Lemon extract
  • 1/2 tsp salt
  • 250g  Swiss buttercream (to fill up the macarons)

Preheat the oven to 300° and have ready a large  pastry bag, fitted with a plain tip.

Prepare your sheet pans lined with parchment paper. I use several cause my oven is too small so I did 6 batches of macarons! all day long..

To make your macarons the same size you can use a silicon sheet for macarons (with predesigned circles on it), or race out guide-circles on your parchment paper, and then I flip it over, ink side down.

In  your food processor, process the almonds, then sift it with the powdered sugar until well mixed.
Take out the mixture and pass through the sieve, if there is some big bits, pass them back to the food processor and run the machine again. set aside.

In a stand mixer, or like me in bowl with my hand mixer (i’m saving for a kitchen aid), whisk the egg whites until stiff. After incorporate little by little the sugar, vanilla bean (not the extract). Mix in medium speed for 3 minutes or so.
Increase the speed to medium-high) and whip another for a few minutes, and then with the highest speed, beat 3 minutes more.

Turn the mixer off and add in any extracts/flavor/color and whip on the highest speed to evenly distribute the color/flavor).
I added a few drops of lemon extract and some yellow colorant that didn’t work as I hopped.

Now,you should have a  stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so. As Bravetart said!

Now incorporate dry ingredients little by little and fold them in with a rubber spatula. Use both a folding motion allows to deflate the meringue against the side of the bowl. The mixture will still have a quite lumpy and stiff texture, but with few strokes more you will see the right texture. Be careful to not Undermixe or Overmix the batter.The right consistency is lava-like.

The macaronage is about deflating the whites, so don’t be scare!

Essentially, the macaron batter needs enough thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down.

Pour the batter into a piping bag and start pipping your macarons on your silicon sheet or the guide circles your drew before. Don’t be  afraid! The batter will continue to spread just a bit.

After piping your macarons, hold the sheet pan and hit it hard 2 times against your counter. This will break any large air bubbles that might cause your macarons to crack

Bake for 16 minutes, or until you can peel the parchment paper away from a macaron.

When macarons ready let them cool thoroughly on the pans, before peeling them off from the sheet.

Fill a pastry bag with the buttercream of your choice ( I used lemon-orange curd)and pipe some into half of the shells, then sandwich them with their naked halves.

The Macarons will get better with age, so store themin the fridge for a couple of days! If you can resist of course.
Before consuming pull them out from the fridge a few hours before and enjoy!

Bon Appétit,