Lemon pie
– sweet pastry
– lemon cream
– no-bake meringue
– lemon jelly
– Lemon zest
For the sweet dough
105g of flour
40g powdered sugar
60g of butter
1 egg yolk
Salt
Mix all the ingredients. Spread between two sheets of parchment paper. Cut out strips of dough. Bake at 150°C for about 10 minutes.
For the meringue
40g egg white,
15g sugar
Beat the egg whites with the sugar and pour into a piping bag and fill every other hole.
For the lemon cream (the day before)
60g lemon juice
2 eggs
100g sugar
115g butter
1 sheet of gelatin
Heat the lemon juice, yolks and sugar until boiling. Remove from the heat and add the gelatine and the chopped butter. Mix and pour into the mold. Place in the freezer.
For the lemon jelly
50g lemon juice
20g of sugar
½ sheet of gelatin
Heat the lemon juice and sugar. Remove from the heat and add the gelatine. Mix and set aside in a cool place.
Assembly
Place each frozen lemon cream on a sweet pastry cookie. Poach the meringue and the jelly alternately. You can add a lemon peel on top. Keep in a cool place until the cream has defrosted.
