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Lemon Pie with Meringue Topping, Lemon and Basil Granita and Honeycomb

5 from 5 votes
Prep Time 45 mins
Cook Time 50 mins
Rest Time 4 hrs
Total Time 5 hrs 35 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 303 kcal

Ingredients
 

For the shortcrust pastry:

  • 225 g Flour
  • 175 g Butter
  • 50 g Sugar
  • 1 tsp Vanilla sugar
  • 1 Pc. Egg yolk
  • 1 Pc. Egg

For the lemon curd:

  • 120 ml Lemon juice
  • 12 g Food starch
  • 80 g Sugar
  • 2 Pc. Egg yolk
  • 3 Pc. Eggs
  • 75 g Butter

The meringue hood:

  • 3 Pc. Egg Whites
  • 150 g Sugar
  • 1 tsp Food starch

The lemon and basil granita:

  • 500 ml Water
  • 300 g Sugar
  • 7 Pc. Lemons
  • Lemon zest
  • Basil

The honeycomb:

  • 175 g Sugar
  • 25 g Honey
  • 1 tbsp Glucose syrup
  • 2 tbsp Baking soda

The lemon balm and pistachio pesto:

  • 40 g Pistachios
  • 25 g White chocolate
  • 3 tbsp Lemon balm
  • Lemon zest
  • 2 tsp Honey

Instructions
 

Lemon meringue pie:

  • Using the ingredients for the dough, knead a smooth shortcrust pastry. Then wrap the dough in cling film and put it in the fridge for about an hour. Meanwhile, put the lemon juice with sugar and butter in a saucepan and heat while stirring until the butter and sugar have dissolved. Mix the eggs and starch together in a small bowl. Add the lemon juice to the egg mixture, tablespoon at a time, and stir. Then add the egg mixture to the rest of the lemon juice in the saucepan and heat while stirring until the lemon curd thickens. Take the shortcrust pastry out of the refrigerator and roll out 0.5 cm thick on a floured work surface. Line a greased pie form with the dough, line it with baking paper and weigh it down with rice or baked peas for blind baking. Bake in a preheated oven at 180 degrees for about 15 minutes. In the meantime, beat the egg white and sugar until very stiff and fold in a teaspoon of starch. Spread the lemon curd and meringue on the blind baked shortcrust pastry and bake again for 15-20 minutes. If necessary, switch on the grill function of the oven in the last five minutes so that the meringue gets a nicely browned hood.

Lemon and basil granita:

  • Simmer the water and sugar in a small saucepan for 10 minutes until the sugar has dissolved and the mixture has thickened a little. Let cool down. Squeeze the lemons, then pour them through a fine sieve. Add the syrup and stir. Let the mixture steep for 30 minutes. Add the zest and the chopped basil and stir vigorously again. Pour the mixture into a plastic container and place it straight in the freezer. After 30 minutes stir with a fork, then place in the freezer for another 30 minutes. Repeat the process approx. Every 30 minutes. The granita should not be frozen through and should also remain lumpy. It is ready to eat after approx. 4 hours. To do this, take it out of the freezer and carefully scrape it out of the container with a fork, pour it into a glass and serve immediately.

Honeycomb:

  • Line a small, heat-resistant bowl with baking paper and brush with a little oil. Put sugar and honey in a saucepan with 30 ml of water, heat slowly while stirring until the sugar crystals have dissolved. Stir in the glucose syrup and cook everything to 150 degrees to a light caramel. Remove from heat and sprinkle the baking soda over the sugar and stir in carefully. ATTENTION, the caramel will foam up a lot! Pour the mixture into the bowl and let it set in about an hour. Break the honeycomb into pieces and sprinkle over the dessert as a garnish.

The lemon balm and pistachio pesto:

  • Put all the ingredients for the pesto in a chopper and mix into a slightly chunky pesto.

Nutrition

Serving: 100gCalories: 303kcalCarbohydrates: 48.7gProtein: 1.8gFat: 11g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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