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In my sunny Southern kitchen, lemon crème brûlée pie holds a special spot. It's my go-to signature dish that always makes my guests' eyes light up. The tangy lemon mixed with silky cream under a thin, crunchy layer of caramel brings back memories of my grandma's desserts. This dish has been a fan favorite on my blog that I've been tweaking for years now.
Kitchen Wonder on Your Plate
I love whipping up desserts with stories behind them, and this pie fits the bill perfectly. The crust gently breaks under your spoon to show off a lemon cream that melts as you taste it. The crispy caramel on top brings that unexpected twist that makes it so special. It turns any regular meal into something you'll talk about later.
Kitchen Tips You'll Love
- For a flawless crust
- 150g of sifted flour I always reach for
- 50g of cold butter from the local market
- 60g of light brown sugar
- 4 spoonfuls of rich cream
- One egg white from my backyard chickens
- A tiny bit of sea salt flakes
- For an amazing filling
- 20cl of full-fat fresh cream
- 4 beautiful farm-fresh egg yolks
- 2 whole eggs
- 150g of crystal sugar
- 2 untreated lemons from my garden
Simple Steps to Follow
- Crust Magic
- In my favorite bowl, I mix the flour with sugar and a touch of salt. I work in the cold butter with my fingertips until it looks like fine sand. Then I add fresh cream to form a nice ball and let it cool in the fridge. Later, I roll it out carefully and place it in my trusted pan before giving it a golden pre-bake.
- Dream-worthy Filling
- I beat my eggs with sugar until the mix turns pale. Then I stir in cream and fragrant lemon zest. This smooth mixture will turn my pie into something truly mouthwatering.
- Finishing Touch
- Once the pie cools down completely, I sprinkle sugar on top and grab my little torch. That's when the magic happens as the surface transforms into a golden, crackling caramel.
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Enjoyment Time
In my kitchen, nothing beats the moment when caramel cracks under the spoon. I like to serve this pie with some fresh raspberries from the garden and a light homemade whipped cream. The mix of textures and the freshness of lemon make it a dessert that never fails to wow my blog visitors. It's truly a little gem in my collection of dishes.
Frequently Asked Questions
- → Comment faire un caramel réussi ?
- Saupoudrez du sucre roux en fine couche, puis faites fondre uniformément avec un chalumeau en gardant environ 5 cm de distance et en mouvements légers.
- → Peut-on la préparer avant ?
- Oui, préparez la tarte un jour à l’avance, mais caramélisez juste avant de servir pour éviter que ça ramollisse.
- → Quand la crème est-elle prête ?
- La crème sera parfaite si elle tremble légèrement au centre, tout en étant prise sur les bords. Testez en remuant doucement le plat.
- → Pourquoi ma pâte se rétracte ?
- Laissez refroidir votre pâte 2 heures minimum avant cuisson. Placez-la soigneusement dans le moule, en appuyant bien sur les coins.
- → Changer de fruit, c'est possible ?
- Bien sûr, essayez l’orange ou le citron vert. N’oubliez pas d'adapter la quantité de sucre pour ajuster les saveurs.