An irresistible lemon pie with a background that does not stretch and an aerial meringue: this star chief reveals his secrets for an unbearable result.
On his YouTube channel, Norbert Tarayre returns in force with a recipe that makes vibrate : Lemon meringue pie. And beware, not just any! The one he describes as ” most loved pie From France.
The chief, revealed by Top chef ten years ago, is not satisfied with revisit this great classiche sublimates it with small Helps.
His secret ? A lemon candied boosts freshness and an almond cream that prevents the bottom of pulp. Without forgetting an Italian meringue of crazy lightness, which he teaches you to master like a pro.
Certainly, its version requires a little more patience And some additional ingredients, but the game is worth the candle. A bite and you will understand why this pie makes everyone agree !
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A pie paste without a robot? Simple, fast and ultra gourmet!
Norbert Tarayre may have imagined a lemon pie that takes time, but it is that everyone can succeed, Even without pro equipment. No need for a robot For sweet doughjust a good bowl and your hands.
We start gently with 50 g butter and 45 g of icing sugar, it is enough to knead with your fingertips until Get a creamy texture. The warmth of the hands does all the work. Once the mixture is homogeneous, 25 g of egg is added, the equivalent of a half-egg.
And at Preparation slice a littledo not panic, it’s completely normal. Then comes the flour step: 100 g to incorporate until the dough forms a flexible ball.
Rather than fighting with a roller and a floured worktop, the chef has a trick: just spread the dough Between two sheets of baking paper To prevent it from sticking. A small passage in the fridge for 30 minutes and it will be ready to be dark in the mold.
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Then make way for lemon confit. In a saucepan, two yellow lemons and two finely cut lemons cut, 75 g of powdered sugar, and presto, heated over high heat Before letting up Quietly by mixing from time to time.
Result ? An explosion ofperfectly controlled acidityready to twist this pie like never before!
A perfect alliance between sweetness and acidity with this lemon pie
While the confit simmers quietly, place in the heart of the recipe: the lemon cream. It is the soul of the pie, the one that vibrate the taste buds With its subtle balance between freshness and gluttony.
It all starts with Rapid boiling 80 g of lemon juice in a large saucepan. On the other side, in a bowl, you whip 180 g of egg yolk with 130 g of icing sugar, until you get a smooth mixture.
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We add 10 g of cornstarch Before gradually incorporating the hot lemon juice, without ceasing to whisk. Everything returns to the fire to thicken, with a single rule: do not Never stop mixing.
Once the right consistency has been obtained, Norbert Tarayre reveals one of his tips. For a perfectly creamy creamywe must wait until the temperature goes down slightly beforeAdd 100 g of butter.
The idea? Gently melt Without liquefying it completely. No question of putting it in the fridge, it must stay flexible to spread out to perfection.
Next comes the chief’s secret touch: almond cream. A mixture of 75 g of butter, 75 g of sugar, 15 g of almond powder, 1 egg and 10 g of cornstarch, which brings an irresistible texture.
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« Almond cream, it will bring softness and above all, it will prevent the lemon cream from not Distress the bottom directly tart “Confides Norbert Tarayre. A layer that plays the bodyguards while enriching the pie fromA sweet flavor and an enveloping consistency.
Doré pie background and air meringue: the secrets of Norbert Tarayre
The moment of truth is approaching, but before: the Cooking the pie bottom ! The sweet dough, as delicate as it is capricious, does not like to be too handled. It is placed with caution in a pie circle, we rush it gently and direction the oven preheated to 175 ° C For 15 minutes.
Once out, no precipitation: She must cool Before welcoming the rest. Then comes the almond cream, this secret layer that Ensures soft and balance.
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It is generously pocket on the precuited dough before putting the pie back in the oven, this time at 170 ° C for 10 minutes. A final break to cool completely and place in the final stage: the Italian meringuestar of the show.
Norbert Tarayre has his tips for pass this meringue the first time. In a saucepan, 400 g of sugar and 100 g of water rises slowly in temperature. For Avoid crystallizationsmall pro gesture: a brush dipped in the water to clean the edges of the pan.
As soon as the syrup reaches 121 ° Cthis is the signal. Meanwhile, egg whites (120 g, at room temperature) wait in the batter bowl. We start to whip them, then we Pour the net syrup. Magic of editing, the meringue becomes brilliant, firm, ready to be poached.
The last touch is a clarification and delicacies. We spread the lemon confit on the bottom of the pie, then the creamy, before style ofan air meringue.
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And for the final? A blowjob For a perfect gilding, just enough to bring an irresistible caramelized touch. There is only spoon And savor!
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