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

THE PRODUCTS YOU SEE IN THE VIDEO

Zester 3.0 : link here
Ring mold 7cm : link here
Knifes v2 : link here
T-shirt v2 : link here
Aluminum plate without edge : link here

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