Chef_Sébastien Monjoin_Hounö_WEB

Sébastien Monjoin

Sales & Culinary Support

“When baking the filling, if the top is getting too dark, cover with foil loosely. "

Recipe by Sébastien Monjoin

French Lemon Meringue Pie

This classic French Lemon Meringue Pie recipe is designed for ease baking, ensuring a delightful outcome that we hope will please your customers.

Embrace the joy of baking and let the Invoq Bake Oven transform your kitchen into a patisserie, attracting customers with every delicious pie you create!

Watch how to make this recipe

Ingredients for the pastry

200 g butter (room temp) 100 g icing sugar 250 g plain flour 2 egg yolks

Preparation for the pastry

1 Cut the butter into small pieces and put it in a large bowl. 2 Sift the icing sugar and work it in with your hands. 3 Sift in the flour and mix it into the dough. 4 When totally mixed, add the egg yolks, and mix lightly. 5 Roll it into a ball, wrap it up and chill for several hours or overnight.

Cooking steps for the pastry in Invoq Bake oven

Roll out the dough, place it in your form and blind bake it.

Preheat - 190°C - 1 min

Note - insert product (giving an alarm)

Convection – 170°C – 60% fan speed – open exhaust – 30 minutes

Filling & Meringue

Ingredients for fillings

4 lemons
9 eggs
375 g caster sugar
300 ml of cream

Preparation for fillings

Grate the lemons and add their juice to a bowl.
Whisk 9 eggs together with the sugar in a bowl, just until fully blended.
Add the cream to the eggs and sugar and mix it all together.
Stir in the lemon juice and zest and be sure it’s evenly mixed.
Add the mix to the pastry shell

Baking steps for fillings in Invoq Bake oven

Preheat – 190°C – 1 min
Note – insert product (giving an alarm)
Convection – 170°C – 40% fan speed – open exhaust – 30 minutes

Ingredients for meringue

1 dl pasteurized egg whites
200 g icing sugar

Baking steps for meringue in Invoq Bake oven

Whip it on your mixer until it’s stiff and ready to be piped up on your cake.
Use a torch or a hot preheated oven to finish the meringue.

Chef_Sébastien Monjoin_Hounö_WEB

Sébastien Monjoin

Sales & Culinary Support

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