Today, I suggest you redo the lemon pie that you liked so much a few days ago, but in a slightly more unexpected and original version. Those who have followed me for a long time know that I live in Auvergne, in the Allier. Besides, I am an ambassador Combine Tourism for a while.
It is in this context that we met last weekend at the castle of Saint-Géran for a visit and a “banquet”. My first idea was to simply redo the lemon pie that I had prepared a few days earlier in the form of squares so that tasting would be easier. And then, at one point, the slightly eccentric idea of flavoring this pie with the famous menthol pastilles from the city of Vichy came to mind. Lemon and mint are a good pairing, right?
The idea of adding Vichy pastilles must have been rather good, because these small squares were finally well appreciated. In addition, everyone was able to try to identify the mystery ingredient. It’s not a very simple exercise, but some have succeeded.
So, if you also want to make your lemon pie unique, all you have to do is let yourself be tempted by this delicious combination.
Squares with lemon and pastille de Vichy:
50g icing sugar
25g ground almonds
1 pinch of salt
Preheat the oven to 160°C.
In a food processor, put the butter, sugar, ground almonds, flour and salt. Mix for a few seconds to obtain a powder.
Add the beaten egg and mix without overdoing it. The dough is ready as soon as it comes together. Sometimes you have to add a small trickle of water.
Spread this dough in a frame (20×20) pressing down with your fingertips.
Bake the dough for 20/25 minutes.
60 g Vichy pastilles
3 large eggs
1 slightly heaped tbsp cornstarch
4 large lemons (organic)
While the dough is cooking, prepare the cream.
Mix the Vichy pastilles to obtain a powder.
Mix the eggs, sugar and cornstarch.
Finely grate the zest of 2 lemons and squeeze the juice.
Put in a small saucepan and let thicken over low heat, stirring constantly.
Take the dough out of the oven and pour the cream over it. Return to the oven immediately and continue baking for about 20 minutes. The cream should be taken in the center of the cake when touched with a finger. You may need to add a little cooking time.
Cool and cut into 16 squares.
At the time of tasting, sprinkle lightly with pellet powder. It melts quickly.
To finish: I didn’t weigh the juice from my lemons, but they were big and very juicy.
No need to worry, normally, there are no or very few leaks when pouring the cream into the frame.