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deconstructed-lemon-meringue
Deconstructed Lemon Meringue Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Remember lemon meringue pie? Well how about one in the deconstructed form? Perfect for serving to a dinner party in single servings. Your guests will be impressed with this deconstructed lemon meringue pie

Course: Dessert
Cuisine: French
Servings: 8
Calories: 313 kcal
Author: Vicky
Ingredients
  • Italian meringue :
  • 5 ounces caster sugar super fine
  • 3 ounces eggs white room temperature
  • 1 ounce water
  • Lemon Curd Filling:
  • For the lemon syrup
  • 2 ounces of fresh lemon juice
  • zest of a large lemon
  • 1 ounce of fine caster sugar
  • The base of the cream
  • 1 ounce of fine caster sugar
  • 2 small eggs
  • 2 ounces butter at room temperature cut into cubes.
  • Crumble
  • 2 ounces of cold butter
  • 2 ounces of raw sugar
  • 2 ounces almond meal
  • 2 ounces of flour type 45
  • 2 pinches of fleur de sel French Sea Salt
Instructions
  1. Italian Meringue :
  2. Combine sugar and water in a small pan.
  3. Cook syrup bringing it to a first temperature of 230 degrees F
  4. Once the syrup reaches 230 degrees F start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.
  5. At the same time continue heating the sugar syrup to a final temperature of 245degrees F
  6. By now eggs whites should be a mousse like consistency.
  7. Reduce mixer speed to low and continue beating the whites while pouring the syrup at 245 degrees F into the egg whites in a continuous steady stream.
  8. Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
  9. Lemon Curd Filling:
  10. Heat the lemon juice, sugar and zest without coming to a boil.
  11. In a bowl mix the eggs with the sugar until sugar is dissolved, then slowly add the hot lemon juice to the eggs.
  12. Mix together and place mix back over heat, while never stopping to whisk, and bring to the boil. Once mix has thickened remove from heat then gently whisk in the cubed butter.
  13. Crumble:
  14. Mix together the dry ingredients with the paddle of the kitchen aid and add the cold butter in order to achieve a crumble type mix. This be done with your hands instead by pushing the cold butter and dry ingredients through the palm of your hands.
  15. Place the crumbled mix onto a baking tray lined with parchment paper and bake at 300 degrees F for around 15 minutes or until light golden brown. Remove from over and set aside.
  16. To assemble the deconstruct lemon meringue in a glass layer the lemon curd, followed by the crumble and then by the meringue.
Nutrition Facts
Deconstructed Lemon Meringue Pie
Amount Per Serving
Calories 313 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 135mg6%
Potassium 47mg1%
Carbohydrates 39g13%
Sugar 32g36%
Protein 4g8%
Vitamin A 415IU8%
Vitamin C 2.7mg3%
Calcium 24mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.