Lemon and Mint Pie

Hi everyone! I’m a big fan of Lemon Pie, so when I saw the version of the French Pastry Chef Yannick Begel, I had to try it! These pies are made up of a Pie Crust filled with Almond Cream, Mint/Lemon Gel and French Meringue. They are topped with Lemon Cream that is glazed with Mint Nappage.

For 4 pies of 8cm:

Pie Crust:

  • 150g of flour
  • 75g of butter
  • 75g of sugar
  • 20g of almond powder (optional)
  • 30g of eggs
  • 1 pinch of salt

Almond Cream:

  • 55g of butter
  • 30g of sugar
  • 55g of eggs (= 1 large)
  • 55g of almond powder

French Meringue:

  • 30g of egg whites (= 1)
  • 30g of icing sugar
  • 30g of granulated sugar

Lemon Cream:

  • 50g of butter
  • 72g of sugar
  • 100g of eggs
  • 68g of lemon juice
  • The zest of 2 lemons
  • 2,7g of gelatin (powder or sheet)

Mint/Lemon Gel:

  • 100g of lemon juice
  • 10g of sugar
  • 5g of mint leaves
  • 4,8g of gelatin


  • 56g of water
  • 75g of sugar
  • 3,4g of gelatin
  • Some mint leaves

We’ll start with the Lemon Cream:

1. Hydrate the gelatin in 6 times its weight in cold water (for powdered gelatin)

2. Melt the butter.

3. Add the eggs, the lemon juice, the zests and the sugar.

4. Cook while stirring until it thickens.

5. Off the heat, add the hydrated gelatin.

6. Pour into a dish, wrap with cling film and refrigerate overnight.

For the Meringue:

1. Whisk the egg whites at medium speed and gradually add the granulated sugar. It should form firm and shiny peaks.

2. Then, gently add the sifted icing sugar and combine with a spatula.

3. Take a 5cm round shape and use it to spread some meringue to a 1cm thickness.

4. Cook for ~1h15 in a 90°C preheated oven. They should come off the parchment paper easily.

5. Keep in an air-tight container.

For the Mint Gel:

1. Hydrate the gelatin.

2. Bring to boil the lemon juice, the sugar and the mint leaves.

3. Off the heat, add the hydrated gelatin. You can mix with a hand blender if the leaves are too large.

4. Wrap with cling film and refrigerate overnight.

For the Pie Crust:

1. Cream the softened butter with the sugar. Add the eggs and mix.

2. Add the almon powder (optional), the flour and salt. Mix until homogenous.

3. Divide the dough into pieces of 60g. Roll out each piece to a 3mm thickness. Freeze until it hardens.

4. Lay the dough over the pie ring and gently bring the edges inside. With your forefinger, press the dough against the wall and at the bottom to create a right angle. Cut the excess with a knife.

5. Refrigerate.

For the Almond Cream:

1. Preheat the oven to 180°C/356°F.

2. Cream the softened butter with the sugar.

3. Add the eggs and almond powder.

4. Spread 25-30g at the bottom of each pie.

5. Cook for 10-12min. The cream and crust should be golden.

It’s time to assemble!

1. Whisk the lemon cream a few seconds to losen it. Also whisk the gel.

2. Spread ~25g of lemon/mint gel on each pie. Add a disk of meringue.

3. Cover with 40g of lemon cream. Try to create a dome using an angled spatula.

4. Freeze until the cream hardens.

For the Nappage:

1. Hydrate the gelatin.

2. Heat the water and sugar until it reaches 103°C.

3. Off the heat, add the hydrated gelatin as well as the chopped mint leaves.

4. Let it cool down to around 20-22°C.

5. Dip the lemon dome in the nappage.

Your delicious pies are ready! Let the lemon cream thaw before serving!

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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