Thing promised something due, I wrote a small recipe of lemon meringue pie some time ago so here it is ! And as I still had a bergamot under the elbow, I’m redoing my curd with bergamot to make a recipe of lemon pie. As with us there are no lemon pie without the meringue, as there is no airplane without wings and well I covered with an Italian meringue. In short, this pie is creamy to perfection so well that it’s hard to stop, yes, you know when it is good…

Don’t worry if you can’t find the bergamot, either you replace it with another citrus fruit, either by the essential oil of bergamot, in any case, this pie is a basic to have in his wardrobe in his book of recipes chouchoues.

Lemon meringue pie with bergamot {without milk}

For 1 pie Save Print Ingredients

  • 250 g of wheat flour semi-complete
  • 125 g margarine vegetable
  • 60 g of cane sugar
  • 1 egg
  • 1 pinch of salt
  • 60 g egg whites
  • 120 g of sugar
  • 30 g of water
  • 65 g of sugar cane
  • 30 g of coconut oil deodorized
  • 20 g of margarine plant
  • 2 eggs
  • The juice and zest of one lemon
  • The juice and rind of a bergamot
  • 1 teaspoon corn starch



  • Start by preparing the dough, for this work the margarine and the sugar by hand or in mixer with a sheet. Then add the whole egg, and work again the mixture. Add the flour and salt at once and stir until a nice smooth paste. Form a ball and refrigerate 30 minutes.
  • Preheat the oven to 200°.
  • Lower the dough on 3-4 mm thick and dash it in a pie pan.
  • Bake at white 15/20 minutes.
  • For the curd, beat the eggs in omelet in a cul de poule and then add the juice and zest of the bergamot and the lemon and the cornstarch. Put the bottom of the pool in the water bath on high heat and whisk until thickened (this takes about 15 minutes to the time that the preparation rises in temperature). Add off the heat the coconut oil and margarine, mix well.
  • Pour the preparation over the pastry has cooled and refrigerate.
  • For the meringue, mix the water and sugar and made up the syrup to 115°, without stirring.
  • While the syrup rises in temperature, beat the white in snow and then when the syrup is ready add the mesh on the whites with a mixer at low speed and then once all of the syrup poured continue to beat on high speed until cooling of the meringue.
  • Pour the meringue into a piping bag and pochez of the points on the pie.
  • It remains for you to enjoy !


Written by Doc

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