Wow Clear Lemon Meringue Pie! If you want a surprise for your guests, you can cover all tart with mereng. Lightly passing through the kitchen pulp. Even though the tart you put in looks like an ordinary one, we are sure that the pastry will increase your score by one point before it appears.
Clear Lemon Meringue Pie, Alinea, one of the most modern restaurants in the USA with its unusual product pairings and modern menu options, has developed Grant Achatz which has stepped into the world of quality food. Grant Achatz is one of the first names that comes to mind today when it comes to molecular gastronomy.
You can use an ordinary tart base. A greasy pastry that you always make or taste will do. We give you a classic tart base recipe.
You can also decorate merengue in the form of small clouds, or you can completely cover it. The merengue we use in our recitation is also among the classics. If you have a classic merengue recipe, you can use it.
To make the meringue, put the 230 g caster sugar and 100 ml water into a small saucepan and stir until the sugar has melted, then bring to the boil. Leave the saucepan without stirring, until it reaches a fast boil. Use a sugar or digital thermometer to check the temperature of the sugar syrup – it needs to reach 120C.
Meanwhile, put the 4 egg whites at room temparature and lemon juice into the bowl of a stand mixer and whisk until it reaches soft peaks.
Once the sugar has reached 120C, with the stand mixer still running, slowly pour the sugar syrup into the whipped egg whites. Keep whisking until the meringue has formed soft peaks and is cool, then switch off the mixer.
350 g plain flour
2 tbsp icing sugar
1/2 tsp salt
130 g butter, chilled
1 medium egg, beaten
100-120ml water, chilled
For the filling:
2 sachets (12 g each) powdered gelatine
350 g caster sugar
600 ml water
1 tbsp citric acid
1 tsp lemon extract