Lemon Meringue Pie à la Carlton
Ingredients
- Sweet Pastry
- Butter - 150 grams
- Icing sugar - 125 grams
- Almonds - 40 grams, ground
- Salt - 1 gram
- Egg Yolk - 60 grams
- Blackberry Jelly
- Blackberry purée - 200 grams
- Sugar - 30 grams
- Gelatine - 1 leaf
- Praline - 150 grams
- Lemon Cream
- Lemon juice - 100 grams fresh
- Caster Sugar - 185 grams
- Eggs - 185 grams
- Butter - 175 grams, cold
- Gelatine - 1 leaf
- Lemon Zest - Zest of 1 lemon
- Meringue
- Egg White - 90 grams
- Sugar - 180 grams
Instructions
Sweet pastry:
Mix together the cold butter, icing sugar, ground almonds, salt and sifted flour.
When the butter is well mixed in incorporate the egg yolks and put to one side.
Roll out the pastry to a thickness of 3 mm and line the greased moulds. Leave to rest for 30 minutes, then cook at 160°C for about 15 minutes.
Blackberry jelly:
Heat the blackberry purée, add the sugar and the gelatine, leave to cool and fill the tartlet bases.
Finger biscuit:
Whisk the egg whites, gradually adding the sugar, then the yolks and lastly the flour. Roll out to a thickness of 5 mm and then cook at 180°C for 8 minutes.
Cut out 8 cm disks, soak them in praline syrup and place them on the blackberry jelly.
Praline syrup:
Boil the ingredients up together then leave to cool.
Lemon cream:
Heat the lemon juice and zest to boiling point. Mix the eggs and sugar together, pour the lemon juice over the mixture and bring back to the boil. Add the cold butter and the leaf of gelatine. Blend for a few seconds. Place in a half-spherical mould and put in the freezer to chill. Remove from the mould and place on the tart.
Meringue:
Whisk the egg whites and sugar at 45°C, leave to cool. On a sheet of greaseproof paper, make small balls of meringue mixture in the shape of peaks. Cook at 100°C for 40 minutes.
Arrange the meringue peaks around the tart.
Finish with slices and julienne of confit lemons.
