Here is an original way to make a lemon pie: in a destructured way! A base of shortbread cookies with toasted coconut, then a lemon cream and finally a meringue passed through the blowtorch. Something to impress your guests!
Prep Time: 30 minutes
Baking Time: 15 minutes
Difficulty: easy
Yield: 4 verrines
For the lemon cream
For the shortbread
For the meringue
Prepare the lemon cream: zest 3 lemons in a saucepan. Squeeze the lemon juice and add to the pan, along with the sugar and eggs. Whisk well, then heat to 185°F (85°C).
Strain through a sieve to gather the zest. Allow to cool.
When the mixture reaches a temperature of about 113°F (45°C), blend in the butter little by little.
Let cool and set aside in a cool place.
Prepare the reconstituted shortbread: toast the coconut in a saucepan until lightly browned. Let cool.
Melt butter in microwave.
Grind the shortbread into powder and add the toasted coconut and melted butter.
Mix with your hands until you have a wet sand consistency.
Arrange in the bottom of the verrines and let cool.
Prepare the meringue: beat the egg whites until they are stiff, adding the sugar little by little in three times.
To assemble: pour the lemon cream over the shortbread in the verrines, then spread the meringue.
Heat the meringue with a blowtorch and serve immediately.
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