Bruno Albouze Lemon Pie Choco Crust

French Lemon Pie

Yields6 ServingsPrep Time50 minsCook Time35 minsTotal Time1 hr 25 minsDifficultyIntermediateRating


Chocolate Crust
Lemon Crémeux
 100 g Lemon juice Meyer lemons
 2 g Lemon zest optional
 150 g Sugar
 150 g Eggs (3)
 2 g Gelatin
 150 g Butter, cubed and chilled



To watch the video, go to my Instagram @brunoalbouze. This recipe will featured on my Pastry Fundamental Courses – coming up this Fall!
You would need: a 8''/20cm diameter baked chocolate sugar dough shell. Lemon crémeux and Italian meringue. Toast meringue with a kitchen blow torch. Garnish with lime/Kaffir zest and lemon confit if desired.

Lemon Crémeux

Soak gelatin in cold water, and drain. In a medium size saucepan, gather lemon juice, zest, eggs and sugar. Bring to a boil whisking constantly. Remove from the heat, add gelatin and blend. When temperature reaches 140ºF/60ºC, add butter and mix well using an immersion blender. Fill baked tart shell with lemon cremeux and place in the refrigerator to set.

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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