Given the coming weekend, we will need to put a ray of sunshine on our table. Especially since Sunday, we celebrate moms. The pie that I suggest you make is more than a ray, it’s a real sun, as much by its presentation as by its tastes.
We loved her.
A few weeks ago I had the chance to receive a package of lemons from Menton. I told you about it with the recipe for this cake. Of course, I couldn’t resist the urge to make a pie as well. The recipe is already a while ago, but I was waiting for the right opportunity to tell you about it. And there, it is exactly what I would like to prepare and taste this weekend.
While looking for some ideas for pies, I fell in love with Jérôme de Oliveira’s creation. This pie is so beautiful and appetizing!
It consists of a shortbread, a creamy lemon and meringues. I had already had the opportunity to test his shortbread recipe. It is delicious, very crumbly, perfect. The particularity of this paste is to contain cooked egg yolk. Preparation is very easy. I kept it in the freezer until ready to cook.
The lemon cream is also a delight. Like the chef, I used lemons from Menton. We can also use classic lemons, more lively. This cream is also prepared in advance.
And then there are meringues. Again, we prepare them in advance.
On the day of the tasting, all you have to do is assemble the different parts of the pie. It’s easy and convenient.
We had fun! This pie is absolutely perfect.
Lemon tart from Menton according to Jérôme de Oliveira:
100g egg white
Menton lemon zest
Put a mixing bowl on a pan of water to have a bain-marie. Add the egg whites and sugar and heat to 60°C.
Beat with an electric whisk until you have a nice meringue.
Add the zest.
Pipe small meringues, and let dry for about 1h30 at 90°C.
120g Menton lemon juice
2 g gelatin (1 sheet)
1 tsp cornstarch
Soak the gelatin sheet in a bowl of cold water.
Heat the lemon juice and zest.
Whisk the eggs, sugar and cornstarch.
Pour the juice over this mixture while stirring, then allow to thicken over low heat while stirring.
Add the well squeezed gelatin and mix.
Let cool to room temperature.
When the cream has cooled (40°C) add the butter to the immersion blender.
Pour the cream into an 18 cm mold or circle.
Reserve in the freezer.
5g hard-boiled egg yolk
25g icing sugar
1 pinch of salt
Cooking an egg yolk in the microwave works very well.
Sift the sugar, flour, salt and 5 g of cooked egg yolk.
Add the butter and mix lightly.
Roll out the dough into a 20cm circle. At this point, you can keep it in the freezer to cook it later.
Preheat the oven to 160°C.
Cook for about 20 minutes.
140 g neutral glaze*
25g Menton lemon juice and zest
Heat the water, lemon juice and sugar.
Add the topping and mix well.
(after C. Felder)
10 g gelatin (5 sheets)
Heat the water, sugar and glucose.
Add the rehydrated gelatin and mix.
Store in a jar at room temperature.
Remove the cream from the freezer, put it on a wire rack and cover it with the cooled icing.
Place the cream on the cooked shortbread.
Decorate with meringues.
Leave to thaw in the fridge and enjoy.
To finish: I insist on the fact that everything can be prepared in advance, which makes the realization of this pie very easy and practical.
There’s a lot of butter. I admit that I had some fears at the time of the realization. But, the thing is, it’s good that way. Just eat it sensibly.
This pie is no problem for 8 people.
I no longer had any neutral topping to make the topping. So I did it myself and the result was perfect. You can of course buy it ready-made.
I really liked this topping which makes the pie really very pretty. And that’s good!