Meringue Lemon Tart

What if we changed a bit from the lemon meringue pie? Here is my lemon pie, this time with marshmallow. I chose to make the marshmallow in advance and decorate the pie with small cubes, but you can also make it at the last moment and pipe or spread it directly on the pie, like with Italian meringue.
I used hazelnuts for the sweet pastry and hazelnut cream because I love the combination with lemon, but you can make an almond or pistachio version according to your taste 😊 Finally, the lemon jelly is not mandatory but adds an extra touch of acidity that balances well with the marshmallow!

Equipment :
Oblong ring De Buyer
Microplane zester
I used my Kenwood Cooking Chef for the marshmallow: code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / commercial collaboration.
I used the rolling pin, the perforated baking sheet, the angled spatula Guy Demarle: referral code FLAVIE10 to be provided at registration for €10 off on the first order / commercial collaboration.

Ingredients :
I used hazelnut powder Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).



Shopping list :

 180g of softened butter
 115g of icing sugar + 3 tablespoons
 55g of hazelnut powder
 4 eggs
 60g of egg whites
 150g of T55 flour
 63g of cornstarch + 3 tablespoons
 355g of granulated sugar
 2.5g of agar-agar
 195g of lemon juice
 15g of milk
 Zests of 9 lemons
 10g of gelatin
 40g of glucose syrup
 
 Preparation time: 1h15 + 25 minutes of cooking + minimum 4 hours of resting
 For a 30cm long pie / 8 people :

 Hazelnut sweet pastry:

 60g of softened butter
 90g of icing sugar
 30g of hazelnut powder
 1 egg
 150g of T55 flour
 50g of cornstarch
 
 Cream the softened butter with the icing sugar.
 
 
 
 Then, add the hazelnut powder and emulsify with the egg.
 
 
 
 Finish by incorporating the flour and cornstarch, form a ball, flatten it and let it rest in the refrigerator for at least 1h30.
 
 
 
 Finally, roll it out to 2mm thick and line your pie ring. Let it rest in the refrigerator for at least 2 hours, preferably overnight.
 
 
 
 Lemon jelly:

 225g of water
 50g of granulated sugar
 2.5g of agar-agar
 100g of lemon juice
 Finely chopped zests of 3 lemons
 
 You will have too much jelly but it’s hard to reduce the quantity.

 Mix the sugar and agar-agar. Heat the water and then pour the sugar over it. Mix well, bring to a boil and let cook for 2 to 3 minutes.
 
 
 
 Off the heat, add the lemon juice and zests, then pour into a dish and place in the refrigerator for the jelly to set.
 
 
 
 Lemon marshmallow:

 10g of gelatin
 200g of granulated sugar
 40g of glucose syrup
 60g of egg whites
 60g of water
 Zests of 2 lemons
 For finishing: 3 tablespoons of cornstarch + 3 tablespoons of icing sugar
 
 If you are using sheet gelatin: place the gelatin sheets in a bowl of cold water to soften, then once softened, drain and melt in a double boiler or microwave.
 If you are using powdered gelatin: hydrate it in 60g of water, then melt it for a few seconds in the microwave.
 In a saucepan, make a syrup with the water, sugar, and glucose syrup.
 When the syrup reaches 115°C, start whipping the egg whites. When the syrup reaches 130°C, pour it over the whipped egg whites while continuing to beat with an electric whisk.
 Then add the melted gelatin and lemon zests and beat again for a few minutes.
 Line a square or rectangular mold with lightly oiled parchment paper or cling film, then pour the marshmallow into the mold and smooth the surface.
 Let the marshmallow set at room temperature for at least 4 hours.
 Then cut into small cubes and dust them with the icing sugar & cornstarch mixture.
 
 
 
 Hazelnut cream & lemon zests:

 25g of softened butter
 25g of icing sugar
 25g of hazelnut powder
 5g of cornstarch
 15g of milk
 Zests of 1 lemon
 
 Mix the softened butter with the icing sugar, hazelnut powder, and cornstarch, then add the milk and zests.
 
 
 
 Spread the cream over the pie crust.
 
 
 
 Bake for 20 to 25 minutes at 170°C. Let cool.
 
 
 
 Lemon cream:

 3 eggs
 105g of granulated sugar
 Zests of 3 lemons
 8g of cornstarch
 95g of lemon juice
 95g of butter
 
 Mix the sugar with the lemon zests. Whisk with the eggs and then the cornstarch.
 
 
 
 Add the lemon juice and thicken over medium heat while stirring constantly.
 
 
 
 Remove from heat and then add the butter cut into small pieces. Blend with an immersion blender to obtain a smooth and emulsified cream.
 
 
 
 Then, you can either let it cool in a container, covered with cling film, before filling the pie or pour it directly onto the cooled pie and place everything in the refrigerator.
 
 
 
 Assembly & finishing touches:

 Unmold the lemon jelly and cut it into very small cubes.
 
 
 
 Blend the rest with an immersion blender.
 
 
 
 Spread a thin layer over the lemon cream.
 
 
 
 Decorate with the marshmallow and lemon jelly cubes before enjoying!
 
 
 
 
 
 
 
 
 
 
 
 
 

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