Philippe Etchebest’s lemon meringue cake recipe

In the pastry department, lemon meringue pie looks great. Gourmet and fruity, melting and crunchy, with a slight touch of acidity, the lemon tart has it all. To reproduce it at home we are inspired by Philippe Etchebest’s recipe. It is on his YouTube channel that the chef reveals his preparations and all his culinary tips.

Philippe Etchebest’s lemon meringue cake recipe

For 4 to 6 persons

20g sugar
50g of butter

  • Ingredients for the shortcrust pastry:

200g of flour
1 egg yolk
4 cl of water
2 pinches of salt
100g soft butter

  • Ingredients for the lemon cream:

250g lemon juice
250g powdered sugar
10 eggs
25g cornstarch
100g of butter

  • Ingredients for the meringue:

3 large eggs
150g powdered sugar

Prepare a shortcrust pastry by mixing all the ingredients in a blender or mixing glass, until you obtain a homogeneous paste.

Flatten to form a circle with a rolling pin and reserve in a buttered and floured mold. Bring the edges in a little and remove the excess dough. Prick the bottom of the cake with a fork to prevent it from swelling during baking. Add baking pearls or beans and cook for 20 minutes at 200°C.

Meanwhile, heat the lemon juice in a saucepan. In a bowl, break the eggs, beat them and then add the sugar, mix well, then pour in the cornstarch and mix again.

Place this mixture in the saucepan and cook over medium heat, stirring vigorously until the preparation thickens, then add the butter, stir everything and let the preparation cool in the refrigerator.

Then prepare the French meringue. To do this, beat the egg whites with an electric mixer or food processor. Gradually increase speed. When the egg whites are foamy and therefore not too beaten, add the first half of the sugar. When the egg whites are firm, add the rest of the sugar and continue assembling the meringue.

Once the lemon cream has cooled, pour it into the base of the tart. Place the meringue in a smooth or fluted piping bag, then pipe dots on top of the cake. Do not hesitate to leave small dots to highlight.

Flambé the meringue with a torch and then grate a lime on top. You can let it rest for a while in the fridge so that the lemon cream cooks better.

Philippe Etchebest’s best recipes

On his YouTube channel and with his Mentor program, Philip Etchebest reveals all his best recipes and preparation secrets. Thus we find the recipe for your yogurt cakeseasonal clafoutis, pavlova, rice pudding or apple charlotte but also gratins, empanadas, sauce dishes, pasta dishesetc.

Ready to taste one of the best recipes by Philippe Etchebest ?

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