Hi everyone! Here’s a new recipe of pies, one of my favorites, the lemon pie. This pie is made up of a crunchy pie crust, an almond cream and a smooth lemon cream flavored with some basil. The cream is really delicious, not too acidic and not too sweet, and both flavors together are amazing. The recipes of the pie crust and the lemon cream come from Philippe Conticini, a famous French pastry Chef.
For 7 pies of 10cm:
- 200g of flour
- 100g of icing sugar
- 100g of butter
- 24g of powdered almonds
- 40g of eggs (= a small egg)
- 1 pinch of salt
- the zest of one lemon
- 90g of butter
- 90g of sugar (or honey)
- 90g of powdered almonds
- 90g of eggs (=1,8 egg)
- the zest of one lemon
- 110g of butter
- 180g of honey (or sugar)
- 225g of eggs (=4,5)
- 150g of lemon juice*
- the zest of 2 limes (or yellow lemon)
- 6g of powdered gelatin
- a handful of fresh basil
* In the recipe, the chef uses 105g of lemon juice and 45g of lime juice, but I’ve used only lemon juice.
Let’s begin with the pie crust:
1. In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.
2. Add the eggs, the almond powder and the lemon zest (or orange).
3. On your work surface put the sifted flour and create a well. Add the mixture in the center.
4. With a spatula, bring back the flour to the center and intersect the dough using vertical movements. At first it looks like a crumble but then the dough will come together until forming a nice ball. It takes several minutes. With this method the gluten inside the flour will not be “activated” so your pie crust will be crunchy and not elastic.
5. Finally, mash strongly the dough three or four times on your work surface.
6. Form a ball and refrigerate minimum 30 minutes (you can also make it the day before).
7. Divide the dough into 80g pieces and roll out each one to a 3mm thickness between two parchment papers.
8. Put your dough over your tart ring. Bring the edges inside the ring. With your forefinger press the dough against the wall and create an angle. Cut the surplus.
9. Take the scraps and repeat the operations.
10. Prick the bottom generously and refrigerate until use.
For the almond cream:
1. Mix the softened butter with the sugar (or honey). Add the powdered almonds.
2. Finish by adding the eggs one at a time and the lemon zest and mix well.
3. Fill the bottom of the pie crust with this almond cream.
4. Cook in a 180° preheated oven (normal mode) for 15-20min, the pie crust and the almond cream must have a nice golden color.
5. Let them cool down and gently remove the tart ring.
For the lemon cream:
1. Hydrate the gelatin in 6 times its weight in cold water, so in 36g.
2. In a saucepan, melt the butter. Add the eggs, the honey, the lemon juice and the lemon zests.
3. Heat over medium heat and stir constantly until the mixture thickens.
4. Add the gelatin off the heat.
5. Pour the cream into a dish and wrap with cling film (the film must touch the surface).
6. Refrigerate for minimum 4 hours (you can also make it the day before).
It’s time to assemble the pies:
1. Take your cream out of the fridge and add the fresh basil. Whisk at high speed for 2-3 minutes to incorporate a lot of air and make it super smooth.
2. Nicely pip your cream on your pies using a plain tip. Decorate with some basil leaves.
Your delicious pies are ready!
Don’t forget to write an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.