Lemon meringue pie

Lemon meringue pie

This a sweet desert with a kick, matching very well with bubbles. Cremant de Lisenne is a great cremant showing notes of citrus.

Cooking

15/20 min.

Persons

10

Ingredients

Lemon curd:

  • 300g of lemon juice – 300g of butter
  • 225g of sugar – 2 zests of a lemon
  • 10 eggs

Meringue:

  • 100g of egg whites – 200g of sugar

Base:

  • 1 eggyolk – 40g of sugar
  • 1 vanilla pod
  • 50g of butter
  • 1g of sugar – 100g of flour
  • 4 g of yeast – 20g of coco

Preparation

Lemon curd:

  1. Heat in a pan, juice, butter + sugar + zest until boiling.
  2. In a bowl, Beat the eggs, put everything in a pan and stir until thick. Then take off heat and leave to cool..

Meringue:

  1. Mix the egg whites and sugar in a round bottomed mixing bowl and put into a bain marie until 55°C.
  2. Take out and whisk until cool.

Base:

  1. Mix the yolk, sugar and vanilla together in a bowl. In another bowl, mix butter, salt, flour, yeast and coco in an electric mixer.
  2. Add the Yolk mix, and put the pastry to cool in a refrigerator for 30 mins.
  3. Roll out the pastry to 5 mm thick, into a tart case.
  4. Cook for 20 minutes at 160°C

Montage:

  1. Once your pastry is cooked, pour on the lemon curd and add the meringue using a pastry bag (using socket n°8).

This recipe has been kindly given to us by head chef Christophe Rateau from the Terrasse rouge in St Emilion.

Le Crémant de Bordeaux du Château de Lisennes

Which wine to choose?

Le Crémant de Bordeaux du Château de Lisennes

Un vin joyeux et suave, un vrai vin de fête ! Il est produit à partir de Sémillon (80%), Sauvignon (10%) et Muscadelle (10%).

http://www.lisennes.fr/