Lemon Pie - Bruno Albouze
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- Опубликовано: 8 дек 2014
- The lemon pie that everyone craves for 🍋
To get the full recipe go to academy.brunoalbouze.com
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My first lemon meringue. The custard was like fresh picked lemons and the meringue was velvety smooth, enhancing the sweetness of the custard. My favorite cookie flavored crust to make the pie complete. Make a 5 star meal from the Real Deal.
Love Bruno 4ever!
where is the recipe.please?
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
This isn't cooking, it's art!
okay guys. i wrote this recipe down some time ago.
for lemon curd filling
zest of two lemons
100ml lemon juice
150 gr sugar (i personally lik to use 125, gives the filling more zing and a sharper contrast to the merenigue)
150 gr eggs (3 large ones)
2 gr gelatin (one sheet)
150 gr butter
for the crust refer to pate a sucree recipe, for italian meringue, 3 egg whites, 150 grams of sugar and some water to dissolve sugar.
did u, by any chance, write down the croissant recipe ? :D
@@alexandertsakirides2316 in the old video, it's in the video itself.
@@jonkosaurus9025 u r right, didnt check and wasnt sure if it was in the video, as in most cases chef doesnt include detailed ingr. tyvm tho
@@alexandertsakirides2316 sure try it, it was the first croissant recipe that worked for me. Bruno has some of the most amazing recipes. Too bad he monetizes 'em lately. I understand that everyone needs to make a buck, but the free amazing recipes are what drew me to his channel in the first place.
@@jonkosaurus9025 ikr, me2.... i tried that recipe last year and worked like a charm but didnt bother writing it down as i was more interested in the methodology rather than ingredients. It gives me mixed feelings the fact that he charges ppl for the recipes but on the other hand these recipes derive from years of trial and error so i kinda get it. Nevertheless, a great channel.
I used Bruno's technique for my first Lemon Meringue pie, for a friend's birthday. Some people said it was the best lemon pie they've ever had. The texture is smooth and airy, not gluey like in a curd. As soon as you taste it it melts and then a pure lemon freshness stays in your pallet. You just want to taste it again and again.
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
Bruno your cooking is so inspiring!
Thank you for keeping it simple, but not dumbing it down. My favorite chef!
Fabulous! One of my favorite desserts of all time : )
Great job as usual : )
I made it yesterday, a crucial key when baking is fallow the exact recipe measurements. I went and bought everything according this recipe, the sheet gelatin, Meyer lemons...I have to say this is the best lemon meringue pie I have ever had. It's even better than the previous ones I had at fancy Italian restaurant months ago. Thank you Bruno. I'm having friends over in few days and I want to make your donut recipe.
EuropeanGuy87 reading your comment makes me want to make it.
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
This is by far the best desert I've ever made! Nothing compares to this recipe! I've tried lemon tarts before, but when I made it following this recipe, and had the first bite, it was a wholesome experience! My guests and husband loved it too! It was a heartwarming feeling!
I like the combination of the sweet pastry crust, that gives the flavor of vanilla and butter, unlike pie dough. Plus the lemon custard is perfect, along with the italian meringue! Just perfect.
Hey do you still have the recipe for this because it’s not on his website anymore
@@inbetweenprojects1238 I think I have it as a pdf.
Sirine Ben Amor You would be a lifesaver if you could email it to me mattclary5@gmail.com
Can you send it to my email? 🙏
@@inbetweenprojects1238 will gladly do!
OMG that looks so delicious!!
Por primera vez siento hambre , mirando vídeos de cocina ¡ Usted es un artista ! Gracias !
Masterpiece like every your recipe
This looks delicious. You never disappoint. Thanks so much for the videos
Ive finally made this recipe and it was brilliant! My family wouldnt try at first because we're not used to 'lemony' deserts, but once they tried it they loved it so very much. Thanks alot.
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
@@chucky5646 unfortunately no
I can hear moonlight sonata in the background
+lovelygift Isn't it wonderful this Frenchie chose the German composer BEETHOVEN to convey sophistication and elegance. God damn! Some French people must be madder than a wet hen hearing the music of a German in the background. But great art is universal, so a well-born Frenchie will recognize and respect superb majesty, no matter its national origin.
Ha me too
Awesome! I've been thinking about making a pie lately, so I might as well try this out!
Dear Bruno....thank you! your theatrics and cooking excites me. You're my kitchen inspiration and my daily escape. Keep up the excellent work xoxo
Made this today and it was so sooo good. I am not even a huge lemon meringue dessert person but was making it for someone who loves it so I had a piece too. Maybe I thought I didn’t like it because I had never tried a good one. Your recipe is perfection, great balance of sweetness with meringue and tartness from filling!! Thank you!!!
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
Perfect results. Thanks Bruno ❤️
Finally! This is what made me subscribe. I made it 2 years ago on a whim from your blog and it's now my standard. Thank you!
"If I can do it, you can't do it."
Says the Michelin star chef
I know this is 3 years old but it’s true. I made his sachertorte and Paris Brest recipes and they both were crazy difficult for me but I’m pretty sure those are some of his easiest recipes haha the guy is a genius.
Am speechless you are an amazing cook.
I’ve never seen this technique for cooking Lemon Meringue using gelatine. What is the difference in texture from the standard baked custard type filling? Happy New Year to you and your family Bruno.
Catherine Veber I prefer this recipe because its much easier with the gelatine. Its very smooth and the curd is just set enough to slice.
Thanks Bruno - you are a master!!!
Tks for sharing. Your recipes work always well!
Bruno is THE MAN! Thank you for your videos.
Its an enjoyment just to watch. Lovely as always!
I love your recepies you are amazing.
YUMMM. Anything with citrus is my favorite dessert :) I like how easy the crust is to make! (no fuss with butter :3)
love your videos! its rare i find methods well explained and as always entertaining :)
I am doing it right now. I love you and your cakes. All the recipes I have done are fantastic. The brioche, the apple pie, the tart tatin and others I did are incredible so. And your ratatouille.... No words to qualify it. Thank you Bruno.
+Anthony CP thank you boss :)
C'en est presque indécent tellement c'est beau :)
Super boulot, merci pour cette chaine, et la qualité constante de tes vidéos.
dam you are the real deal, your techniques are incredible, best Ive seen on you tube and I am obsessed with cooking.
Hi Chef Bruno I like your recipes and they're very easy steps to follow thank you
Looks delicious! Great editing!
OMG... Amazing! It was so easy, and by far the very best I've ever had!
Do you still have the recipe and would you mind sharing it? I prefer this classic one over the fancy paid version, but it’s been taken down from his website 😢
All these videos make me realize I need to step up my cooking game👍👍👍 you're incredible, your professionalism shows - I wish I could eat like this all the time. Now, maybe I can😊
That is an amazing lemon meringue pie Bruno. Sensational. How would you recommend freezing the italian meringue and for how long please?
suer awesome recipes .. I have been watching it for whole day ...fall in love with French desserts...... :)your new subbie..love from australia
Guys need help... kind of silly, I made the tart shell and it came out good(in appearance), so my question is, are tarts like a texture of a hard cookie? or should it be easily be cut by a fork? are tart shells designed to eat with forks?
+Edwin De la Cruz You need it to be able to hold its form, but you want it to break quite easily when pressure is applied. The texture of a hard cookie is definitely not what you want, think more along the lines of a digestive biscuit, since what you're trying to make is essentially shortcrust pastry. I could be wrong, but there's no harm in trying something a different way.
I know , old comment, you can just substitute the pastry with whatever you prefer. Another variation is to use crumbed digestive biscuits, mix with some melted butter and sugar and use to line your tin. Oven bake and when cool add the lemon and meringue. You could also switch the textures/flavours around and have a vanilla custard with a lemon flavoured meringue or double bake the meringue so it tastes of candyfloss and melts in the mouth.
You seriously are the real deal ! You have amazing skills
Once again Bruno making the ordinary, extraordinary!
Could you please re-add the recipe on your website? I've made it a few times and it was always such a success but now I can't find the recipe anymore :(
In you tube, you put: Sweet Pastry Crust - Bruno Albouze.
ruclips.net/video/u3je2bYqXfY/видео.html
On IG he said you just use 30% more of the lemon layer on the new lemon pie recipe
okay guys. i wrote this recipe down some time ago.
for lemon curd filling
zest of two lemons
100ml lemon juice
150 gr sugar (i personally lik to use 125, gives the filling more zing and a sharper contrast to the merenigue)
150 gr eggs (3 large ones)
2 gr gelatin (one sheet)
150 gr butter
for the crust refer to pate a sucree recipe, for italian meringue, 3 egg whites, 150 grams of sugar and some water to dissolve sugar.
@@jonkosaurus9025 hero!
@@jonkosaurus9025 Thank you so much!!
I tired it and it was the BEST lemon meringue pie/tart
please send me the recipe i cant find it in the web link. thank you
muchos saludos y felicitaciones por tus recetas.... fantásticas.Colombia!
Thanks Bruno, I didn’t know you can freeze Italian merengue! Keep up the good work.
this looks amazing. and i love how he says "gelatin sheets" lol
It’s just fantastic 😋
My old weak food processor died an inglorious death years ago. However, I should think that my good strong stand mixer might suffice using the paddle.
Grufian1 Condoleances
This recipe looks so much nicer than the version found in American diners and at church picnics.
different methods ! LOVE ! i usually dislike this pie because of the meringue and how to smell and taste like eggs but with the vanilla beans !! OH WOW
Ok, good tip- that was the first time, I've seen gelatine in a lemon curd. Good, gotta try that.
It's such a sad song, but his food makes me so happy.
Chef that looks great. I'm gonna have to try that. The vanilla you used was it paste?
I wish he would just put the recipe under the video so you don't have to go hunt for it on his website, which as a lot of junk and advertising to wade through.
You make the best pastries and cakes and pies and goodies! XD
perfect ! like always
I love the way he says, "WWW".
I cant find the recipe on the site. It was fast, simple and the best!
okay guys. i wrote this recipe down some time ago.
for lemon curd filling
zest of two lemons
100ml lemon juice
150 gr sugar (i personally lik to use 125, gives the filling more zing and a sharper contrast to the merenigue)
150 gr eggs (3 large ones)
2 gr gelatin (one sheet)
150 gr butter
for the crust refer to pate a sucree recipe, for italian meringue, 3 egg whites, 150 grams of sugar and some water to dissolve sugar.
Thank you so much for the new video! My husband's favorite -- I will make it for him this weekend.
Amazing and Tasty!!!
Bruno please post the recipe on the website !
okay guys. i wrote this recipe down some time ago.
for lemon curd filling
zest of two lemons
100ml lemon juice
150 gr sugar (i personally lik to use 125, gives the filling more zing and a sharper contrast to the merenigue)
150 gr eggs (3 large ones)
2 gr gelatin (one sheet)
150 gr butter
for the crust refer to pate a sucree recipe, for italian meringue, 3 egg whites, 150 grams of sugar and some water to dissolve sugar.
@@jonkosaurus9025 thank you so much !❤️
Hello from Paris Bruno .. Thank you so much for been sharing your receipes .. J'adore ton videos .
Hands down the best 🥮 chef on you tube! No competition, perhaps only Albarok :).
Wow. Looks great.
bruno thanks i love it taste sooooooooo good so easy to follow you . :)
Great video Bruno, as usual!
Pity you don't mention the receipe on the video (and divert on the web-site, which I understand as is nice to generate and see traffic there too) but it was so handy to download the video on the USB stick and watch it on my large flat TV while cooking!!!
Saluti,
AL
Alberto Lorusso The reason behind that is that recipes showed on videos cannot be updated. So, if there is a mistake it stays for ever.
Dude, install a computer on your tv. Solution solved....
I use the ipad to watch videos recipes while I cook. You can even use it as a tray to chop stuff too is you want
Bruno u da man
A perfect recipe....congratulations!!!!!!!!!! Greetings from Greece
Silvia Nikos hello from Greece too ,kilkis city 😅
What a beauty!!! 😱
Bruno, what did you do with the "Candied Citrus Peel"? I couldn't find it out 🤔
looks great... i will try. tq
Damn, those Italians know how to make meringue!
has the recipe been taken off the website? couldn't find it..
I think he revamped his website with only his latest recipes... I was looking for his sweet dough recipe & couldn’t find it 😭😭
In you tube, you put: Sweet Pastry Crust - Bruno Albouze.
ruclips.net/video/u3je2bYqXfY/видео.html
@@bimsdawns
In you tube, you put: Sweet Pastry Crust - Bruno Albouze. And there it is
ruclips.net/video/u3je2bYqXfY/видео.html
This recipe seems amazing but I can't seem to find it on your website Bruno... :(
okay guys. i wrote this recipe down some time ago.
for lemon curd filling
zest of two lemons
100ml lemon juice
150 gr sugar (i personally lik to use 125, gives the filling more zing and a sharper contrast to the merenigue)
150 gr eggs (3 large ones)
2 gr gelatin (one sheet)
150 gr butter
for the crust refer to pate a sucree recipe, for italian meringue, 3 egg whites, 150 grams of sugar and some water to dissolve sugar.
looks delicious 😛
Bonjour, merci pour tes vidéos très bien faites et instructives. Peux tu mettre la liste des ingrédients et si possible en français, merci et bonnes fêtes de fin d'année.
Stiffness was achieved for me within the first 35 seconds of the video
This is beautiful! I can't wait to try it! Since gelatin sheets are not available here, how would I do it with powdered gelatin? Please let me know because I need to make this when my siblings all gather in a few weeks from all over the world!
I made the tart and I used one envelope of Knox gelatin bloomed in 1/2 lemon juice and a bit of water. Perfect.
brilliant ! thanks bruno
I am so happy and enjoy watching you vidio.. more inspiration I got.
I make your recepy it's sooooo good
It is just wonderful..
Mmmmm..this looks so good.
you are cooking genius chef
And if you can do it, we can do it?? Hahaha, he's so amazing!
its emazing thank you please the recet in french
You are woooow. You are not a a cook you are agreat artist thank you for your Amazing videos. I wish i could try one of your recipes
dommage qu'il n'y a pas le dosage autrement superbe video merci bruno
By the way great video I just wanted to know what can I use instead of the gelatin. Corn flour ? And how much?
Another great recipe!
When are you going to do cannoli?
You are my favorite chef can you give me a easy rasiepe to make Canole !!
thanks bruno for this declicious recipe would you plz make for us the cronut ?thanks
Ciao Bruno... bravo, creativo ,raffinato e stra simpatico...
You sir, are a true artiste
"If i could do it, you could do it" , noooo Bruno i am nothing compared to your high talent! T__T
Yes 👍🏻
bruno wants to kill me. his recipes are amazing!
j adore tes recettes
+Hanane Mez moi aussi :)
Мужик - ты просто космос! :)))))
Looks wonderful. Upset because i can't get to the written recipe after lots of attempts 😕
Lemon Meringue Pie Recipe
Makes One 9-inch Baked Pastry Crust
The sweet pastry crust can be made in advance and refrigerated uncooked for up to 3 days or frozen for weeks. Baked shells can be stored in a airtight container for a week at room temperature or in the refrigerator. The lemon pie can be refrigerated up to 4 days of frozen for weeks without the Italian meringue though. The meringue can be kept frozen separately and add the day of serving. Spoon or pipe meringue over the chilled lemon custard. Right before serving torch the meringue to give its golden color or bake in a 450ºF (230ºC) preheated oven for about 8 minutes. It can actually be both; torched and baked!
For the Sweet Pastry Crust Recipe, Method and Baking: Watch Video Sweet Pastry Crust by Hand.
Lemon Custard
Zest from 2 lemons, preferably organic
0.4 cup (100ml) lemon juice (about 5 organic lemons)
3/4 cup (150g) granulated sugar
3 ea. (150g) large eggs
Gelatin sheet (2g), soak in ice water a few minute and drain
1.3 sticks (150g) unsalted butter, cubed and chilled
Method
Wash lemons, zest and juice them. Meanwhile soak the gelatin sheet in ice water a few minute to melt and drain. In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up. Turn off the heat and whisk in the melted gelatin. Allow the lemon mixture to cool for about 8 minutes or until it reaches 140ºF (60ºC) then throw in the cubed butter and emulsion using an immersion blender until completely smooth. Fill the baked crust and refrigerate or freeze until completely set.
Lemon Meringue Pie Recipe
Italian Meringue
3 ea. (90g) egg whites, at room temperature (I used previously frozen egg whites and it came out perfect)
1/2 tsp (2g) cream of tartar or a few drops of lemon juice (it stabilizes the meringue)
3/4 cup (150g) granulated sugar
1/4 cup (50g) water
1/2 vanilla bean, scrap out the seeds or 1/2 tsp (2.5ml) vanilla extract
Method
In a small saucepan, combine sugar and water and bring to boil on medium high heat. Cover and cook for 5 minutes; this technique produces steam to self-cleaning the sides of the saucepan. At that point the syrup has begun to cook. Cook until sugar syrup registers 245ºF (118ºC). Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until just foamy. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high, add vanilla and whip until stiffness is achieved then lower the speed and let it run until cool.
Candied Citrus Peel
Peel from a Meyer lemon or an orange, cut off the white pith and cut into very thin strips / 1/4 cup (50g) sugar / 1/3 cup (80ml) water. Bring to boil water, sugar and peels strips and let simmer 5 minutes and let cool. Candied citrus can be kept refrigerated for weeks.
@@SGLUTZ1 oh thankyou so much. Very kind of you. Xx
@@SGLUTZ1 Thank you so much!! The recipe is not on Chef Bruno's new website :(
@@alaiacharis3101 That’s true, oh my God what would I do without this recipe? The best lemon pie ever, has to be from the one and only Bruno!
😋😋😋
Love u Bruno!