The addition of Kiri® Professional Bloc to the lemon cream filling not only adds a slightly salty taste to complement the acidity of the lemon. It also makes the meringue fluffier, as was created by the French 2 Michelin starred chef Jean-François Piège.
Lemon meringue pie
Portions
-
+
Preparation time
35
minutes
Cooking time
25
minutes
Price category
–
Ingredients
- 1 whole egg
- 1 egg yolk
- 75 g icing sugar
- 50 g Kiri® Professional Bloc
- 100 ml lemon juice
- 1 cooked pie crust
- 1 lime zest
Preparation
- Preheat the oven to 110°C (oven setting (3-4).
- Whisk together the whole egg and egg yolk, icing sugar and Kiri® Professional. In a saucepan, heat the lemon juice, and then pour in the previous mixture.
- Pour the custard filling mixture into the pie crust, then bake for approximately 20 to 30 minutes until firm (check by lightly shaking the pie). Once out of the oven, set the pie on a rack.
- Keep in the refrigerator.
- Sprinkle with lime zest when serving.
CHEF’S TIP
Kiri® Professional makes the topping fluffier and adds a slightly salty taste that is the perfect complement to the acidity of the lemon.
Lemon meringue pie
The addition of Kiri® Professional Bloc to the lemon cream filling not only adds a slightly salty taste to complement the acidity of the lemon. It also makes the meringue fluffier, as was created by the French 2 Michelin starred chef Jean-François Piège.
|
Portions 4 |
Preparation time 35 minutes |
Cooking time 25 minutes |
Cost per person € |
|
Ingredients
|
Preparation
CHEF’S TIP Kiri® Professional makes the topping fluffier and adds a slightly salty taste that is the perfect complement to the acidity of the lemon. |
Nutrional values
per 100g:
No nutrition values available
