Aya’s recipe and tips (LMP10) for a successful lemon meringue pie!

Discover the recipe and 3 tips from Aya, finalist of the Best Pastry Chef season 10, to make your lemon meringue cake a success every time! You’ll finish your meal in style, with a cake that has momentum and is visually absolutely gorgeous. Best of all? This recipe is easy and affordable for everyone!

Our chef for a day Aya, finalist for best pastry chef season 10, gives us the recipe for a great classic of French pastry, the lemon meringue pie. For dessert, she offers you a well of sweet pastry Crispa creamy lemon generous and greasy, a Italian meringueit’s a lemon jam as a finishing touch, to add pepper to this cake.

Do you dream of knowing how to get a perfect cake sinking, knowing the trick to not get your dough wet or the secret to making a nice meringue piping? Aya reveals you all his advice, so that pastry enthusiasts and Sunday pastry chefs succeed like professionals. On your cakes, ready, bake!

Every month, just like Jérémy and Aya, a talent or a chef will give you cooking and cooking tips to make your daily life easier. This appointment is not to be missed on social networks, in the Instagram story and from the end of June in the “talent” section of ours Marmiton magazine !

Aya’s Lemon Meringue Cake Recipe

Aya’s advice

Tip 1, for a perfect sinking
To get a clean and accurate sinking of the cake, Aya goes in two steps. First, she takes her cake ring which will serve as a cookie cutter to cut out a circle. And later, she cuts about 3 cm wide strips of dough, which she places all around her cake ring. Finally, she takes a knife and cuts the excess dough to have very even edges.

Tip 2: to prevent the cake shell from getting wet
First make a browning, which you brush on the dough base before putting it back in the oven. You also need to let your cream harden in the fridge without putting it directly on the cake dough, otherwise it will stay in the fridge for too long and absorb moisture. Add your lemon custard at the last minute before serving to keep the dough crisp.

Tip 3: to get a nice piping of your meringue on the cake
The trick is to use a Saint-Honoré spout! If you don’t have one at home, don’t panic! Aya recommends using a pastry bag, which you will cut vertically and at an angle. You will get the same result as a Saint-Honoré hold. All you need to do is season your zigzag meringue for a superb finish.

Patisdécor – Perforated tart ring in stainless steel

© Screenshot 2022-04-22 of 18.16.29
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