With her bestseller Rustic Tarts and her ultra-gourmet @plusunemiette account , Emilie Franzo is reintroducing this household recipe as a new star and highly photogenic dish. We take advantage of the last lemons of winter to test this ultra gourmet seasonal classic.
Ingredients for the shopping list:
For the pie crust:
- 45g sugar
- 85g brown sugar
- 140g rolled oats
- 80g T45 or T55 wheat flour
- 1/2 tsp. ground cinnamon
- 1 pinch of salt
- 100g cold butter
For the lemon curd:
- 15 cl lemon juice (about 4 lemons)
- 8 cl lime juice (about 2 limes)
- the zest of a lemon
- the zest of 2 limes
- 4 eggs
- 100g sugar
- 2 tbsp. cornstarch
- 250g butter
For the meringue:
- 2 egg whites
- 120g sugar
- 40ml water
In a saucepan, put the eggs, sugar, lemon zest and lime zest. Whisk, then add the lemon juice, lime juice and cornstarch. Heat the mixture over very low heat while stirring until it thickens. Pass it through a sieve and let stand for 5 minutes at room temperature. Using a blender or an immersion blender, mix the lemon preparation with the butter until you obtain a creamy and homogeneous consistency. Pour into a container and place in the fridge for 2 hours.
The pie crust
In a bowl, combine the sugars, rolled oats, flour, salt and cinnamon. Pour onto the work surface, add the cold butter cut into pieces and mix with your fingertips to obtain a crumbly dough, like a crumble. Pour the mixture into a pie pan and press down on the bottom and sides of the pan. Go up well on the edges to form the border of the pie. Place in the fridge for at least 15 minutes before cooking.
Preheat the oven to 180°C then bake the pie shell for 25 minutes. Leave to cool completely before gently unmolding.
Pour the lemon cream over the bottom of the pie. Smooth the surface with a spoon or spatula. Book cool.
Pour the water and sugar into a saucepan. Heat until it reaches 120°C (monitor cooking with a kitchen thermometer).
Meanwhile, whip the egg whites using a mixer.
When the syrup has reached 120°C, remove the pan from the heat and wait for it to stop bubbling before drizzling it over the egg whites while continuing to beat them. Continue whisking until the egg whites have completely cooled.
Once the Italian meringue is ready, spread it generously over the lemon cream using a spatula or pipe using a piping bag.
Color the meringue using a torch.
© Emilie Franzo/ no more crumbs on the plate