Arizona Sunshine Lemon Pie

Arizona Sunshine Lemon Pie
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Arizona Sunshine Lemon Pie

for one pie 8/10 people
For the shortcrust pastry
  • two hundred g brown rice flour
  • fifty g almond powder
  • five g guar gum
  • one hundred g of butter
  • fifty g cane sugar
  • one egg
For the lemon cream
  • two hundred ml lemon juice (three to four lemons depending on size)
  • zest of two lemons
  • one hundred g of sugar
  • eight g of butter
  • two whole eggs + 2 yolks
  • one tbsp cornstarch
For the Italian meringue
  • two egg whites
  • one hundred fifty g sugar
  • sixty ml wate
Mix the flour and the almond powder with the gum, the sugar, a pinch of salt and the butter cut into small pieces. Crumble the mixture between your fingers until you get a sandy texture.
Add the egg and work the dough quickly with your hands until it forms a compact and homogeneous ball.
Cover the dough with cling film and let it rest in the fridge for about one hour.
Spread the dough on a sheet of baking paper then place in a pie pan. Prick the bottom with a fork, cover the dough with a sheet of baking paper and put a layer of dried beans to prevent the dough from rising. cooking.
Bake for twenty  to twenty five minutes at one hundred eighty  (until the pastry browns slightly).
Lemon Cream
Wash the lemons and take the zest of two lemons with a fine grater (Microplane if you have it, it’s magic!!).
In a bowl, mix the cornstarch with a tiny bit of water to avoid lumps, add the whole eggs and the yolks, beat everything and pour the preparation into a small saucepan with the lemon juice, zest and sugar.
Turn on high heat under the pan and stir constantly with a whisk until the mixture thickens.
Let the cream cool down then add the soft butter cut into pieces, mixing well. Coat the bottom of the pie with the lemon cream.
In a small saucepan heat the powdered sugar with the water. Monitor the temperature with a cooking thermometer.
At the same time, whisk the egg whites until stiff.
As soon as the sugar syrup is at one hundred eighteen°C, slowly pour it into the beaten egg whites, continue beating for another five minutes while the meringue cools.
Spread the meringue on the pie with a spatula or a piping bag (in these photos I used a Saint Honoré piping tip)
You can leave the meringue as it is or color it either under the oven grill for two minutes or with a blowtorch.
Decorate with some lemon zest, sugar flowers, macaroons…
Enjoy !

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