Want to bake a delicious lemon pie? Get started with the gourmet and tasty recipe from pastry chef Christophe Michalak. Revisited, gluten-free and above all lightened, it will appeal to all sweet tooths in search of freshness.
"Here is the vision of my lemon pie of the future. I lighten the creamy yuzu and lime by adding whipped cream. And I'm looking for a smooth texture thanks to very tangy notes. As for the meringues, they take on a melting side with the humidity of the cake."
Chef Christophe Michalak's lemon tart recipe
The ingredients of the recipe:
For 8 people
French meringue
- 60g egg whites
- 50 g of caster sugar
- 65 g icing sugar
Gluten free crumble
- 25g butter
- 20 g of Maïzena®
- 25 g icing sugar
- 5 g of rice flour
- 20 g of raw almond powder
- 0.5 g of sea salt
Crispy gluten free
- 90 g gluten-free crumble (see above)
- 5 g raw polenta
- 10 g cocoa butter
Light creamy yuzu
- 30 g of semi-skimmed milk
- 4 g lime zest
- 35 g of yuzu juice
- 30 g lemon juice
- 80 g of eggs
- 35 g of caster sugar
- 80 g butter
- 10 g cocoa butter
- 1 g of fine salt
- 8 g of gelatin mass (made with 7 g of water and 1 g of powdered gelatin)
- 60 g whipped cream
Finishing and dressing
- Atsina cress®
- Lime
- Yellow topping
The preparation steps:
French meringue
- Preheat the oven to 80 ° C (th. 2-3)
- Whip the egg whites, then squeeze them three times with the caster sugar.
- Add the sifted icing sugar.
- Pipe meringue tips using a fluted piping bag on a Silpat® cloth (silicone mat).
- Dry in the oven for about 2 hours.
Gluten free crumble
- Preheat the oven to 150 ° C (th. 5).
- Mix the softened butter with the Cornstarch®, the icing sugar, the rice flour, the almond powder and the fleur de sel.
- Scatter over a baking sheet and bake for about 25 minutes.
- Let cool, then crush everything into small pieces.
Crispy gluten free
- In the bowl of a beater fitted with a foil, mix the crumble with the polenta and cocoa butter for about 5 minutes.
- Spread the preparation on a baking sheet between two sheets of baking paper and set aside in the freezer for 1 hour.
- Mix the well-frozen crisp until the crispy forms.
Light creamy yuzu
- Bring the milk to a boil. Add the lime zest and let it steep off the heat for about 10 minutes.
- Go Chinese in a saucepan. Add the yuzu juice, lemon juice, eggs and sugar. Heat to 85 ° C and pour the hot mixture over the cold butter cut into cubes, cocoa butter, salt and gelatin mass.
- Mix and let cool. Add the whipped cream.
Assembly of the Fantastik
- Place the crisp at the bottom of a mold 20 cm in diameter and 2 cm high. Flash (spend a few moments in a hot oven) to melt it slightly before spreading it out. Bake in a preheated oven at 180 ° C (th. 6) for 6 minutes.
- Smooth the surface with a spoon. Let cool, then pour the light creamy yuzu to the level. Leave to set in the fridge for about 2 hours.
Finishing and dressing
- Unmould and immediately coat with the very hot yellow glaze.
- Decorate the pie with meringue wedges, lime wedges and Atsina cress® leaves.
- Grate the lime zest using a microplane (fine grater).
Recipe taken from the box "Christophe Michalak – 20 years of pastry" – Volume Epoque Master class 2013 – 2016 – Recipe by Christophe Michalak at Hachette Cuisine – Photographs of recipes by Patrick Rougereau – Text by Leslie Gogois
Read also :
⋙ Christophe Michalak's chocolate dessert recipe with only 2 ingredients
⋙ Christophe Michalak: his brioche recipe without egg or butter (but with an unusual ingredient)
⋙ Christophe Michalak shares his incredible chocolate cake recipe … in a tin can!