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!

Love,

Sara

Pierre Hermé’s Lemon Tart

It’s mother’s Day in France, and my husband and I thinking what to offer to my mother in Law… She is kind of a tricky person with very specific taste, no easy choose a gift for her. Besides the Peonies ❤
The only thing I know for sure is that she is gourmande as me, BINGO! She loves my macarons, cakes and pies.

Lemon Tart with meringue is her favorite sweet tooth temptation in the world, and Pierre Hermé is the ultimate pastry master, by the way she lovesss the guy. So we thought, what better gift than doing the Pierre Hermé’s Lemon Tart!!! Voilà.

It always take me 3 days to do this tart, but is not difficult, I just like to prepare everything one thing at a time, like that I’m fully focused and do a better job. It was a gift right? so I will do my very best.

I fully recommend to do the pâte sucrée a day before and let it chill in the fridge overnight. It just gets better. The lemon cream and meringue can be done the same day. Or if you prefer you can skip doing the meringue.. It will be great as well.

So here I will share with you this precious recipe.
Pierre Herme’s Lemon Tart

For the Pâte Sucrée you will need:

  • 300g unsalted butter, cubed, at room temperature
  • 190g powdered sugar
  • 60g ground almonds
  • 1 vanilla bean, scrapped
  • 2 eggs, room temperature
  • 500g all-purpose flour
  • 1 tsp salt
    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 eggs one at a time. Be sure the first egg is fully incorporated before adding the next one!
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.
Divide the dough in the portions you need. (I did 2 big tarts for 8 persons)
Turn each part into a disk and wrap them with plastic wrap and store in the fridge overnight.
Next day, 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 pan with the dough and put it back in the fridge for at least 1 hrs to rest.
Preheat the oven to180°C
Bake for 20 minutes until it’s golden brown.
Let cool in the tart pan.


For the Lemon Cream you will need:

  • 200 g whole eggs (4 eggs)
  • 240 g granulated sugar
  • 160 g fresh Meyer lemon juice
  • zest from about 4 or 5 lemons
  • 300 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.

I add you here my favorite photo of the day =DPS: Sorry about the pipping, is not even close to perfection, but I was in a hurry :(!
You fellows can take your time to do it better than me. Take pictures and send them to me ❤

Happy Mother’s Day for those who are in France!

Bon appétit,

Love you all,

Sara