Signature upside-down lemon pie

Signature upside-down lemon pie

Julien Dugourd
Difficulty Icon
Advanced
Recipe Time Icon
1h
9
Videos
A completely inverted lemon meringue tart, with a mirroring effect: a crunchy meringue base, laid under pearls of vanilla cream and silky coconut chantilly, a few touches of lemon confit, topped with disks of sweet pastry.
Signature upside-down lemon pie
Completion time
Preparation
1h
Cooking
2h14
Resting
24h
Techniques taught
  • Rolling out sweet pastry dough
  • Candying a citrus fruit
  • Baking a meringue in the oven
  • Decorating with sprouts
  • Decorating a tart
  • Decorating using a piping bag (without tip)
  • Decorating using a piping bag
  • Cutting sweet pastry dough
  • Peeling a fruit
  • Greasing a pastry ring
  • Mixing with a hand blender
  • Whipping cream with a mixer
  • Piping with a tip
  • Pasteurizing a mixture
  • Making a creamy
  • Making a French meringue
  • Making whipped cream
  • Preparing a shortcrust pastry with a mixer
  • Filling a piping bag
  • Zesting a citrus fruit
  • Whipping a meringue using a whisk
  • Carving a citrus fruit supreme
  • Whisking egg whites until stiff
  • Thinning out a glaze
  • Blanching a citrus fruit
  • Making a confit

Discover the first step of this course for free

Étape 1 : Coconut whipped cream

Julien Dugourd
Julien Dugourd
Pastry Chef l Julien Dugourd Patisserie
Pastry Chef l Julien Dugourd Patisserie

Étape 2 : French Meringue

Étape 3 : Piping & Baking the meringue

Étape 4 : Sweet pastry dough

Étape 5 : Cutting out & baking sweet pastry dough

Étape 6 : Lemon cream

Étape 7 : Lemon confit

Étape 8 : Lemon supremes and whipped cream

Étape 9 : Plating & decorating the upside-down pie

Julien DugourdJulien Dugourd

Julien Dugourd

Pastry Chef l Julien Dugourd Patisserie

Julien Dugourd, a pastry chef from the Vosges region of France, is renowned for his creative talent and his ability to revisit pastry classics with a contemporary twist. Trained by some of the greatest names, he is now a leading figure in French patisserie.

His career began at the hotel school, where he earned his vocational diplomas (a CAP and a BEP) in Cookery, before specializing in Pastry. After an apprenticeship at the Hostellerie des Bas Rupts, he joined Michelin-starred chefs Marc Veyrat and Jean-George Klein. His dream came true when he was given the opportunity work at Alain Ducasse's "Louis XV" in Monaco, where he became sous-chef.

In 2007, Julien Dugourd won the European Champion title, then joined Christophe Michalak's team at the Plaza Athénée in Paris. For the next 13 years, he was in charge of pastries at the Château de la Chèvre d'Or, a sumptuous palace located on the Côte d'Azur, a place where he was fully able to express his creativity.

Today, the Chef has opened his own patisserie in Nice, faithful to his image: a jewel box of luxury and gourmet delights right in the heart of the city. His talent has earned him prestigious collaborations with brands such as Christian Dior, Bell and Ross, Ducati, Mercedis, and the Prince’s Palace of Monaco. A sponsor of the Alain Ducasse School, Julien Dugourd is keen to share his passion with the next generation.

For VoilaChef, the Chef shares with us three signature desserts: a chocolate caramel brownie, his signature inverted lemon tart and an apple tartlet with puffed sugar, combining tradition and modernity.

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2024
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