There’s nothing better in summer than the sharp tang of lemon and lime cream in a crumbly almond crust.
Recipe from Wo
2 hours, 50 minutes
For almond pastry
• Butter (252g)
• Sugar (147g)
• Salt (5g)
• Cake our (179g)
• Bread our (179g)
• Almond powder (133g)
• Corn starch (56g)
For Italian meringue
• Sugar (125g)
• Water (32g)
• Egg whites (63g)
For lemon and lime cream
• Lemon juice (60g)
• Lime juice (25g)
• Condensed milk (90g)
• Gelatin sheet (6g)
• Egg yolk (15g)
• Zest of lemon (1⁄4)
• Whipped cream (100g)
1. Make almond dough
-Preheat the oven to 200°C.
-Using a stand mixer, beat the butter, sugar and salt at medium low speed until soft and creamy. Add flour, almond powder and cornstarch, mix well.
-Rest in refrigerator for 1 hour.
2. Flatten the dough
-Using your hands, flatten out the dough to a thickness of about 3mm.
-Line circular pie moulds with almond dough, pricking the bottom with a fork and cutting off excess dough from the rim.
-Cool in a refrigerator for 10 minutes.
-Bake at 200°C for 12 minutes.
3. Whip Italian meringue
-In a pan, boil sugar and water until it reaches 120°C.
-In a bowl, mix the egg whites at medium speed until it peaks start to form. Slowly add the hot syrup, whipping continuously.
-Once all the syrup has been added, whip the meringue until it forms stiff peaks.
4. Make lemon and lime cream
-In a pan, heat the lemon and lime juices and condensed milk to 50°C.
-Remove from the heat, and strain mixture into a separate pot, then add a softened gelatin sheet.
-Stir in the egg yolk and lemon zest and fold in the whipped cream, mixing well.
-Chill for 1 hour.
-Pour the lemon and lime cream into the pie, spreading the mixture evenly.
-Pipe the Italian meringue on top of the pie.
-Blowtorch the meringue until tinged golden brown.
-Garnish with mixed berries, if desired.