LEMON MERINGUE PIE
Discover Chef Guillaume Mabilleau’s lemon meringue pie recipe.
In this video, the chef explains in detail all the steps to make his version of lemon meringue pie!
To find out more, watch the video!
INGREDIENTS :
The shortcrust pastry:
350g flour
190g butter
120g icing sugar
45g almond powder
65g egg
The lemon almond cream:
135g butter
1 lemon, zested
135g brown sugar
135g egg
135g almond powder
10g starch
The lemon compote:
150g lemon juice
200g candied lemon peel
150g water
30g sugar
2.5g xanthan
The lemon cream:
150g milk
225g lemon juice
95g sugar
95g egg yolk
30g starch
150g butter
The almond meringue:
87.5g egg white
87.5g sugar
125g raw whole almonds
225g sugar
The translucent vanilla mirror icing:
450g sugar
300g glucose
175g water
20g gelatine powder
120g water of hydration
1 vanilla pod, scraped