Lemon meringue cake is one of the most spectacular desserts of classic pastry. This version uses a lighter lemon curd (not too much butter) and an Italian meringue—more stable and glossy—that's torch-toasted for that signature golden finish.
Mediterranean
Lemon pie with Italian meringue without butter
Lemon tart with lemon curd cream and toasted Italian meringue. Spectacular dessert without butter in the cream. Sour, sweet and airy.
- Spain
- Dessert
- Light
- medium-high
30 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 6 g
- Fiber 0.5 g
- Carbohydrates 44 g
- Fat 16 g
- Sodium 160 mg
Story behind the dish
Preparation
Lemon pie with Italian meringue without butter is a preparation from Spain with high difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: For the base: 200 g digestive biscuits, 80 g melted butter.
- Have ready: For the curd: juice and zest of 4 lemons, 150 g sugar, 3 eggs, 2 yolks, 50 g butter.
- Have ready: For the Italian meringue: 3 egg whites, 150 g sugar, 50 ml water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Base: cookie crusher
Base: crush cookies, mix with butter, press into 24 cm mold. Refrigerate. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Curd: heat juice and zest with sugar
Curd: heat juice and zest with sugar. Add beaten eggs; Cook without boiling, stirring until thickened. Add butter. Cool. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. In demanding recipes, do not improvise times: precision makes the difference.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Pour curd over base; refrigerate 4 hours
Pour curd over base; refrigerate 4 hours. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Italian meringue: boil sugar and water at 118°C
Italian meringue: boil sugar and water at 118°C. Whip the egg whites and pour the syrup into a stream. Beat until cool. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. In demanding recipes, do not improvise times: precision makes the difference.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cover the cake with the meringue forming peaks
Cover the cake with the meringue forming peaks. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Torch roasting
Toast with a blowtorch. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Adjust the sweetness or creaminess to taste with ripe fruit or yogurt, without going overboard.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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