This lemon meringue pie will delight dessert lovers with its unique tangy taste. Add a bit Cointreau and you will have a most original recipe.
To be paired with the classic Cointreau Fizz
This lemon meringue pie will delight dessert lovers with its unique tangy taste. Add a bit Cointreau and you will have a most original recipe.
To be paired with the classic Cointreau Fizz
Step 1
Method for the pastry (steps 2 to 4):
Step 2
Sift the flour and the sugar separately using two sieves resting on two bowls. Break the egg into a bowl. Open the vanilla pod and scrape out the seeds from each half
Step 3
Chop the butter into small chunks and add it to a bowl. Work the butter with a wooden spoon until soft, then add the icing sugar, ground almonds, salt, vanilla seeds, egg and flour one by one, folding in each ingredient in turn until it is fully incorporated
Step 4
Form into a ball and flatten by hand. Wrap in clingfilm and leave to rest for two hours in the fridge
Step 5
Pre-heat the oven to 190°C
Step 6
Roll out 250g of the pastry (freeze the rest to use later) to a thickness of 3mm and then place into an 18cm cake tin
Step 7
Use a fork to prick the base a few times and line with a sheet of greaseproof paper covered with a layer of baking beans.
Step 8
Turn the oven down to 180°C and bake for 20 minutes
Step 9
Zest and juice the lemons
Step 10
Combine the eggs, sugar, butter, lemon juice and lemon zest in a mixing bowl
Step 11
Whisk together all of the ingredients vigorously
Step 12
Remove the tart from the oven and pour in the mixture
Step 13
Cook for a further 15 minutes
Step 14
Leave to cool
Step 15
Place a few mini meringues on top just before serving
Buy your bottle of Cointreau
