Bruno Albouze Lemon Pie Choco Crust

French Lemon Pie

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2 thoughts on “French Lemon Pie”

  1. I have to apologize for writing a novel here… I am explicitly referring not to this recipe but to the 21st century lemon pie, unfortunately apparently one cannot comment on recipes that need to be purchased. However I can’t recommend strongly enough to spend the ridiculously little amount for said recipe. It’s insane. The tarte au citron has been with me for about two decades now and I have made many, pâte brisée, pâte sablée, pâte sucrée, crémeux avec maïzena, sans maïzena, gélatine, meringue française, meringue italienne, you name it. However, experiencing a complete new taste explosion like this stunned me so much that I made this pie three times in one week and even took a day off from work to get it right. It is that good. This is what a brilliant chef can do with a flawless recipe. The measurements and instructions are perfect yet again and the crust is just to die for. I’ll always be grateful for the silicon mat – parchment paper – freezer technique. Just priceless. Thank you, Bruno.

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