Lemon meringue pie

Lemon meringue pie

Desty Brami & Bruno Ciret
Difficulty Icon
Advanced
Recipe Time Icon
1h
8
Videos
The emblematic lemon meringue pie with a crunchy sweet pastry dough, a fail-proof lemon cream, topped with an elegantly piped Italian meringue
Lemon meringue pie
Completion time
Preparation
1h
Baking
20m
Resting
1h
Techniques taught
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Flour a work surface
  • Using the 'rub in' method (sablage)
  • Using a cookie cutter
  • Mixing with a hand blender
  • Cooking a cream
  • Hydrating gelatin
  • Baking a lemon-flavored cream in the microwave
  • Mixing with a hand blender
  • Cooking a cream
  • Hydrating gelatin
  • Preparing a bain-marie
  • Baking a lemon-flavored cream in a bain-marie
  • Filling a pie crust
  • Whipping a meringue using a whisk
  • Whipping a preparation with hot syrup
  • Making an Italian meringue
  • Piping with a tip
  • Decorating using a piping bag
  • Using a piping bag
  • Decorating with confectioner's sugar
  • Piping with a tip
  • Decorating using a piping bag
  • Using a piping bag
  • Decorating with confectioner's sugar
  • Decorating using a piping bag
  • Decorating a tart
  • Zesting a citrus fruit

Discover the first step of this course for free

Step 1 : Sweet pastry dough

Desty Brami & Bruno Ciret
Desty Brami & Bruno Ciret
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech

Step 2 : Lemon cream (microwave version)

Step 3 : Lemon cream (bain-marie version)

Step 4 : Filling the pie shells

Step 5 : Italian meringue

Step 6 : Piping the meringue & decorating

Step 7 : Piping meringue (tartlet version)

Step 8 : Decoration

Desty Brami & Bruno CiretDesty Brami & Bruno Ciret

Desty Brami & Bruno Ciret

Pastry Chefs | Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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