ingredients

Sweet shortbread pastry:
250 g T45 flour
1 pinch of salt
150 g tempered butter, in small cubes
15 g of almond / hazelnut praline (otherwise, Nutella)
1 egg
25 g ground almond
75 g of sugar

Lemon cream :
10 cl of lemon juice (3-4 lemons)
125 g of eggs (3 small eggs)
165 g of sugar
200 g tempered butter, in small cubes

Italian Meringue (for the decor):
45 g sugar 1 tbsp. to c.
10 g of water
30 g of egg white

Equipment

Food probe
1 tart mold (or circle) of ø 18 cm
1 pocket with a plain socket n ° 10

Steps

First step of the recipe step by step lemon pie by Alba Pezone and Dominque Saibron

Dough :
- With your fingertips, work the butter with the sugar and the praline. Stir in the egg, then the flour, almonds and salt. Knead quickly, without overworking the dough. Shoot and reserve 6 hours cool.
- On the slightly floured worktop, spread the dough in a not too fine disc. Garnish the mold, prick the bottom and reserve 1 hour in the fridge. Preheat the oven to 180 ° C (tea 6) and bake for 25 minutes: the bottom should be well cooked.
- Let cool before unmolding.

Second Step of the Lemon Tart Recipe by Alba Pezone and Dominque Saibron

Lemon cream:
- In a bowl, mix lemon juice, eggs and sugar. Cook in a bain-marie, until 82-84 ° C: the cream laps the spatula, as for a custard.
- Let cool off the water bath, stirring for 3 minutes with a spatula to accelerate the cooling.
- Add the butter and mix for 5 minutes in a blender to emulsify and aerate the cream. Shoot and let at least 2 hours in the fridge (you can prepare it the day before).
- Pour the lemon cream into the pie shell, to the brim. Gently smooth the surface with a spatula, clean the edge.

Step Three of the Lemon Tart Recipe by Alba Pezone and Dominque Saibron

The meringue:
- In a small saucepan, cook the sugar and water until the temperature reaches 121 ° C.
- Mount the sparkling whites with the spoon. to c. sugar. Pour over the boiled sugar and beat for 2-3 minutes, in first gear: the meringue must be firm and shiny.
- Fill it in the pocket and put some puffs on the lemon cream.
- Then pass the pie under the grill very hot for a few seconds, to color the tips of cabbages.

tips

No time to prepare the meringue
Decorate the pie with lemon zest, then coat with neutral toppings.