After obtaining the incredible lemon meringue pie recipe from local producer Madame Tosan we tried it out on ten guests last Friday night.

The recipe was a little tricky, and instead of making lemon curd, the Mentonnais method creates more of a lemon flan.  The result is surprisingly delicious, and a nice change to traditional recipes.

Recipe

The lemons we used from the Tosan orchard were absolutely delicious and made all the difference.  As a substitute for Menton Lemons, we suggest searching for Meyer lemons, or other local non-treated lemons.

Enjoy!

 

Tarte au citron mentonnais de Mme Tosan 

**Pie Crust (Pâte sablée)**

Ingredients:

250 g flour

100 g softened butter

100 g sugar

2 egg yolks

a few ounces of water

a pinch of salt

Directions:

Mix the egg yolks sugar and salt until it becomes white, then add water.  Mix in the flour all at once, then softened butter working rapidly.  Work into a ball of dough, and cover with plastic wrap.  Refrigerate for one hour.

**Lemon Curd (Creme Citron)**

Ingredients:

150 ml lemon juice (2 lemons)

Lemon zest from 2 lemons

10g corn starch

100g sugar

80g butter

2 eggs + 1 egg yolk

Directions:

-Zest two lemons

-Bring juice, zest and sugar to a boil, then cover and let sit for 5 minutes

-Strain though a fine mesh strainer

-In a médium size bowl mix thé corn starch and a bit of water, plus the 2 eggs and one yolk, whisking briskly.

-Pour the mixture into a sacuepan and add the chilled filtered lemon juice

-Place on medium heat and whisk briskly until it thickens (about 5 minutes or until a bit gelatinous)

-Add thé butter, mix well and chill

**Meringue**

Ingredients:

3 egg whites

1 pinch of salt

80g powdered sugar

Directions:

-Mix the egg whites in a mixer or with hand mixer with salt until firm and form small peaks

**Assembly**

-Spread ball of dough in between two sheets of waxed paper, into a diameter of around 25 cm

-Pinch the edges up along pie pan, and poke holes in the crust with a fork

-Cook the crust alone for around 25 minutes on high heat (180-200F)

-Remove crust from oven and let cool.

-Fill the pie crust with lemon curd and cover with the mixed egg whites.

-Add just a bit of liquid caramel, and broil in note oven for 2 minutes



Related posts: