Recipes
Maple Lemon Cream Meringue Pie
Preparation
Cooking
Portions
4 portionsInstructions
Ingredients
Preparation
PIE SHELL
- In the bowl of a stand mixer or food processor with a paddle attachment, mix the butter, combine the maple sugar, almond flour, and salt.
- Add the egg, then the flour.
- Knead the dough on a tabletop. Form into a rectangle and wrap with plastic wrap. Put into the fridge for at least 3 hours.
- After resting time, preheat the oven to 180° C (350° F).
- Take half the dough and roll it out on a floured surface. Place it in a 24-cm (9 1/2-inch) tart pan with a removable bottom, then prick holes in the bottom with a fork. Freeze the rest of the dough for another use.
- Bake 7 – 10 minutes, then allow to cool before adding the lemon filling.
LEMON CREAM FILLING
- In a saucepan, melt the butter, add half the maple sugar, then the lemon juice.
- In a bowl, whip the eggs with the remaining sugar and the lemon zest.
- Pour this hot mixture over the eggs, whisking to combine. Transfer back to the pan and cook, whisking vigorously, until bubbling.
- Pour hot mixture through a sieve and let cool to room temperature.
- Pour into the pie shell and allow to set in the refrigerator.
MAPLE ITALIAN MERINGUE
- Beat egg whites in the bowl of a stand mixer or food processor with a whisk attachment.
- Use a large saucepan (to avoid bubbling over) to heat the maple syrup until it reads 110° C (225° F) on a candy thermometer.
- Drizzle the maple syrup over the egg whites, beating until cool.
- Spread the meringue over the lemon filling. Brown with a crème brûlée torch or under the broiler, watching carefully (less than 2 minutes*).
REFRIGERATION TIME: At least 3 hours
STORAGE: This pie will stay for 3 days in the fridge or 1 month in the freezer (don’t freeze the meringue).
* More adventurous chefs may use a thin fluted tip to make attractive meringue rosettes, then brown. Decorate with the lemon zest.
