Cyril lignac’s lemon meringue pie: the ultra-creamy and melt-in-your-mouth recipe

Discover the art of lemon meringue pie with Cyril Lignac’s recipes

Think you know everything about lemon meringue pie? Chef Cyril Lignac elevates this classic dessert into an ultra-creamy and indulgent treat. Easy to replicate at home, his version beautifully balances the tartness of lemon with the light sweetness of meringue. Below are two recipes that stay true to the chef’s vision, each explained in detail.

A dessert born from diverse influences

The creamy lemon filling, known as lemon curd, first made its appearance in late 18th century Britain. It later traveled to the United States, where it became a popular filling for pies. Meringue, which originated in European kitchens a few years earlier, also found its way to America. It was in Philadelphia, in 1806, that the combination of lemon and meringue was created, resulting in the pie we know today. Fascinating, isn’t it? This delightful union of textures has remained a favorite for over two centuries.

Cyril Lignac’s ultra-creamy lemon meringue pie (serves 4)

This rendition features a silky lemon curd and a glossy Italian meringue. The secret lies in gentle cooking and the gradual incorporation of cold butter, ensuring a melt-in-your-mouth texture.

Ingredients (serves 4)

• 8 shortbread cookies

For the lemon curd:

• 2 organic eggs
• 150 g granulated sugar
• 20 g lemon zest
• 120 ml (12 cl) fresh lemon juice
• 1 gelatin sheet (soaked for 10 minutes)
• 200 g cold butter, cut into small cubes

For the Italian meringue:

• 4 organic egg whites
• 230 g granulated sugar
• 20 g water
• 50 g untreated lemon juice

Preparation of the lemon curd:

1. In a saucepan, whisk together the 2 eggs and 150 g of sugar. Add 20 g of lemon zest and 120 ml of lemon juice. Heat gently over low heat, stirring constantly. Do not let it boil.
2. Off the heat, incorporate the soaked gelatin sheet. Allow the mixture to cool until it feels just warm to the touch.
3. Using an immersion blender, gradually mix in the 200 g of cold butter cubes. Blend until you achieve a smooth and creamy consistency. Set aside in the refrigerator.

Preparation of the Italian meringue:

1. In a saucepan, combine 230 g of sugar with 20 g of water and 50 g of lemon juice. Heat until it reaches 120 °C according to a sugar thermometer.
2. Whip the 4 egg whites until stiff peaks form. Once the syrup reaches 120 °C, pour it in a steady stream over the egg whites while continuing to beat at medium speed. Continue to beat until the mixture cools and becomes glossy.

Assembly:

Pipe the lemon curd into shallow plates or a tart shell and refrigerate until set. Next, pipe the Italian meringue over the lemon curd. Lightly torch the meringue to achieve a golden color without burning it. Finish with a sprinkle of crushed shortbread on one side for a delightful textural contrast and serve chilled.

Cyril Lignac’s classic lemon tart (serves 4)

If you prefer a crunchy and indulgent base, this classic version features a crust made of white chocolate and crumbled lace cookies. The lemon curd remains true to its essence: tangy and incredibly smooth.

Ingredients (serves 4)

For the tart crust:

• 300 g white chocolate
• 290 g crumbled lace cookies
• 25 g butter

For the lemon curd:

• 2 eggs (≈150 g)
• 150 g sugar
• Zest of one lemon
• 120 g lemon juice
• 1 gelatin sheet (soaked)
• 225 g cold butter, cut into cubes

Optional: Baked meringue for decoration

Preparation of the tart crust:

1. Melt 300 g of white chocolate with 25 g of butter. Combine with the 290 g of crumbled lace cookies.
2. Line a tart ring or mold with this mixture, pressing firmly to create an even base. Freeze while preparing the lemon curd.

Preparation of the lemon curd:

1. In a saucepan, whisk together 2 eggs, 150 g of sugar, the zest, and 120 g of lemon juice. Heat gently without boiling, whisking to prevent coagulation.
2. Off the heat, add the soaked gelatin sheet. Cool the mixture quickly over an ice bath until lukewarm.
3. Incorporate the 225 g of butter and blend for about 3 minutes until you achieve a smooth and lighter cream. Set aside in the refrigerator.

Assembly:

Remove the tart crust from the freezer. Pour or pipe the lemon curd into the crust. Grate a bit of lemon zest just before serving and feel free to add a few meringue shards for texture.

Quick tips:

• Use untreated lemons for zesting to enhance the flavor.
• Monitor the syrup temperature closely for perfect Italian meringue.
• For a lighter version, substitute some of the butter with thick yogurt; the flavor will be less rich but still delightful.

Cyril Lignac’s lemon meringue pie emphasizes precision and technique. With a touch of patience, you can achieve a melting texture and a sweet-tart balance that surprises with every bite. Ready to head to the kitchen?