Everybody loves the traditional lemon meringue pie!
The culinary blogger “Madamcadamia” brings you a new version with a Provencal addition.
A half-lemon, half-calisson pie to discover and make as much as you like of.

A recipe in collaboration withMADAMCADAMIA

40 minutes

Cooking time
20 minutes

8 people


For the sweet almond pastry:
200 g flour
75 g powdered almonds
140 g softened butter
100 g icing sugar
1 egg
1 pinch of salt

For the lemon cream:
1 1/2 organic lemon
1 egg + 1 yolk
35 g white sugar
25 g butter
¼ leaf of gelatin

For the calisson cream mousse:
5 cl milk
1 egg yolk
1 tbsp white sugar
15 g cornflower
30 g softened unsalted butter
80 g calisson cream

For the whipped cream:
5 cl of whole cream
1 tbsp white sugar
1 drop of orange flower water

For the decoration/assembly:
50 g calisson cream
A few flaked almonds
Some grated organic lemon peel

Preparing the sweet pastry: *** Do this the day before ***
Put the softened butter, icing sugar, flour, powdered almonds and the egg in a salad bowl. Mix together and form a ball which you then put in the fridge for 3 hours.
Preheat the oven to 180°C. Spread the pastry on a work top. Put your pie tin on an oven sheet and spread the pastry on top.
Form the base by hand and cut off the edges. Pierce the base of the pie and bake in the oven for 20 min. Leave to one side.
Preparing the lemon cream: *** Do this the day before ***
Put the gelatin in a bowl of cold water and let it absorb the water. Squeeze the lemons and heat the juice on low heat in a bain marie.
In a salad bowl, beat the eggs and the sugar. When the juice is hot, pour half in the egg and sugar mixture and mix well.
Put the mixture back in the bain marie to heat, adding the gelatin and stirring all the time.
When the curd is nice an thick, turn off the heat, add the butter in pieces and mix well.
Leave to cool for 1 hour in a dish before placing in a closed icing in the fridge until the next day.
Preparing the Calisson cream mousse: *** Do this the day before ***
Beat the egg yolk and the sugar in a salad bowl. Heat the milk over a low heat. When boiling, add the cornflower to the egg/sugar mixture, and pour half the milk over it.
Mix well with a whisk. Put everything back to heat and keep mixing with the whisk.
When the mixture has thickened (a very short time, maximum 1 minute for the quantity of milk), turn off the heat, add 30 g butter, the Calisson cream and mix well.
Leave to cool in the fridge.

When you’re ready to assemble everything, and not before, get the cream out of the fridge.
Beat it with an electric whisk for 5 minutes, and gradually add the remaining 30 g of softened butter. Beat until completely smooth.
Use directly (see assembly stage)

Preparing the whipped cream:
Whip the cream in a mixer with the orange flower water.
When the cream is nice and firm, add the sugar, beat for 1 minute, place it in an icing bag and keep in the fridge or use directly.

Spread the Calisson cream over the base of the tart.
Then ice the pie with the three preparations: the lemon cream, the cream mousse and the whipped cream.
Sprinkle a few grilled flaked almonds and some grated lemon peel on top.




Fév 23, 2018
Tags in

Poster un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *