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Lemon meringue pie
The emblematic lemon meringue pie with a crunchy sweet pastry dough, a fail-proof lemon cream, topped with an elegantly piped Italian meringue
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Sweet pastry dough
Techniques covered
- Lining a tartlet ring
- Using a cookie cutter
- Using the "rub in" method (sablage)
- Sifting powders
- Lining a tart ring
- Cutting sweet pastry dough
- Making a sweet pastry dough using a mixer
- Rolling out sweet pastry dough
- Flour a work surface
- Mixing with a hand blender
- Cooking a cream
- Hydrating gelatin
- Baking a lemon-flavored cream in the microwave
- Preparing a bain-marie
- Baking a lemon-flavored cream in a bain-marie
- Filling a pie crust
- Whipping a preparation with hot syrup
- Whipping a meringue using a whisk
- Making an Italian meringue
- Piping with a tip
- Using a piping bag
- Decorating with confectioner's sugar
- Decorating using a piping bag
- Decorating a tart
- Zesting a citrus fruit
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