Bruno Albouze Lemon Pie Choco Crust
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French Lemon Pie

Yields6 ServingsPrep Time50 minsCook Time35 minsTotal Time1 hr 25 minsDifficultyIntermediateRating

Ingredients

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

Directions

1

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
2

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.

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