Parisian Lemon Meringue Pie

Ingredients

• 1 cup all-purpose flour (For the press-in crust)
• 0.5 cup buckwheat flour (For the crust)
• 0.25 cup granulated sugar (For the crust)
• 0.5 cup unsalted butter (Melted, for the crust)
• 0.25 tsp fine sea salt (For the crust)
• 1 cup fresh lemon juice (Squeeze fresh; do not use bottled lemon juice)
• 2 tbsp lemon zest (Finely grated)
• 1.25 cup granulated sugar (For the lemon curd)
• 4 large eggs (For the lemon curd)
• 4 egg yolks (For the lemon curd)
• 0.75 cup unsalted butter (Cut into pieces; for the curd)
• 2 tbsp extra-virgin olive oil (Use a mild oil; cut bold olive oil with neutral oil if needed)
• 1 tsp unflavored powdered gelatin (For stabilizing the lemon curd)
• 0.5 cup mascarpone cheese (For the mascarpone whipped cream)
• 1 cup heavy cream (Cold; for whipping)
• 0.25 cup powdered sugar (For the mascarpone cream)
• 4 egg whites (At room temperature; for the Italian meringue)
• 1.5 cups granulated sugar (For the hot Italian meringue syrup)
• 0.5 cup water (For the meringue syrup)

Steps

1. 1

   Make the crust. Heat the oven to 350°F (175°C). In a bowl, combine the all-purpose flour, buckwheat flour, sugar, and salt. Add the melted butter and stir until evenly moistened and the mixture resembles damp crumbs.

2. 2

   Press the crust mixture firmly over the bottom and up the sides of a 9-inch pie plate, making the base and edges as even as possible. Bake for about 20 minutes, until set and lightly browned. Cool completely.

3. 3

   Bloom the gelatin in a small amount of cold water according to the package directions. Set it aside while preparing the curd.

4. 4

   In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, whole eggs, and egg yolks. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon and the curd reaches approximately 170°F (77°C). Do not allow it to boil.

5. 5

   Remove the curd from the heat. Whisk in the bloomed gelatin until dissolved, then gradually whisk in the butter until smooth. Whisk in the olive oil. Strain the curd through a fine-mesh sieve for the smoothest texture.

6. 6

   Pour the warm lemon curd into the cooled crust. Refrigerate until set, at least 2 hours and preferably until thoroughly chilled.

7. 7

   Make the mascarpone cream. Beat the mascarpone, cold heavy cream, and powdered sugar until smooth and the cream holds soft peaks. Spread or pipe the cream over the chilled lemon curd.

8. 8

   Make the Italian meringue. Combine the granulated sugar and water in a saucepan. Cook over medium heat without stirring until the syrup reaches 240°F (115°C).

9. 9

   While the syrup cooks, whip the egg whites in a clean mixer bowl until foamy and beginning to form soft peaks. With the mixer running, slowly pour the hot syrup in a thin stream down the side of the bowl, avoiding the whisk. Continue beating until the meringue is glossy, holds stiff peaks, and the bowl has cooled to room temperature.

10. 10

    Pipe or spread the Italian meringue over the mascarpone layer, covering it completely. Toast the meringue with a kitchen torch until evenly golden. Chill the assembled pie before serving.

11. 11

    Serve the pie chilled. Keep it refrigerated; the assembled pie can hold well for up to one day.

Notes

The accessible source did not include the member-only ingredient list or detailed instructions, so quantities and procedures are reconstructed estimates rather than a faithful extraction. Freshly squeezed lemon juice is essential. A kitchen torch is the best way to toast the Italian meringue. The pie is intended to be served chilled and can be refrigerated for up to one day after assembly.

Nutrition per serving

• dessert
• pie
• French-inspired
• lemon
• meringue
• baked
• chilled
• vegetarian