I find that there is nothing more pleasant than tasting a lemon pie. I like it tangy, with or without meringue. By chance, I came across Christophe Adam’s version. The photo was really very appetizing. Thick, generous, I immediately said to myself that I had to find the recipe to test it. Through the various blogs and accomplishments of this pie, I found that Baked Lemon Custard lived up to its promises. On the other hand, the shortcrust pastry was not as good. And above all, it seemed quite complicated to have a perfect final appearance.
So, I kept the cream recipe. It is a simple mixture, which cooks in the oven. Child’s play and a delight. For the dough, I preferred to use a reconstituted shortbread. It’s much simpler, and the result is perfect. Well, mine wasn’t, because I made shortbread porridge by mixing too much and too hard, but I’m sure yours will.
Finally, the next day I added a layer of torched Swiss meringue. It’s not mandatory, but I thought my pie was missing something. If you choose not to make meringue, this pie is really, really easy to make. And really delicious. This is a recipe that I will treasure.
Lemon meringue pie:
200 g digestive (McVities)
160ml lemon juice
1 organic lemon zest
160 g of sugar
300g eggs (6)
160 g heavy cream (35% minimum)
Mix or crush the cookies to reduce them to crumbs.
Lightly melt the butter in the microwave. It should be very pomade, but not completely melted.
Combine cookies and butter.
Place an 18 cm circle on a sheet. Pack the biscuits well up on the edges.
Reserve in the fridge or freezer while preparing the cream.
Preheat the oven to 130°C.
Mix the very finely grated zest and sugar.
Add the eggs and whisk well.
Add lemon juice and cream. To mix together.
Pour this mixture over the biscuit base and bake for about 30 minutes.
The cream should be taken to the touch.
Leave to cool, then refrigerate.
60g egg whites
Put a saucepan on the fire and a pot on top to make a bain-marie.
Put the sugar and the egg whites in the bowl. Whisk until the mixture is thick and slightly warm on your fingertips.
Continue whisking for 5 to 10 minutes off the heat to cool the mixture.
Spread the meringue over the cold pie.
Burn the top with a torch.
To finish: it’s up to you whether you want the meringue or not.
If you do not, it is possible to add a little sugar to have a less acidic cream. Me, I like it like that, but some might find it too lively.
The digestives are biscuits of the style small butters.
You can use Breton pancakes or even speculoos. In this case, reduce the amount of butter a little. And above all, if you use a mixer for cookies, do not make porridge like me. It’s better when there are crumbs left. Not too big either!
The recipe calls for 35% fat cream. I think it’s important, but I didn’t have one and it worked well anyway. Maybe with the 35%, I wouldn’t have had the slight demarcation that you see in the middle of the cream…