Lemon meringue pie, Anise Blossom

In the Grand Duchy of Luxembourg, we are impressed by the way in which the dishes find their balance on the plate.


  • 1 apple Pink Lady in brunoise
  • 4 baked pie crusts
  • thin slices of mini fennel
  • Anise Blossom
  • Paztizz Tops

For the lemon cream:

  • 75 g centrifuged apple juice
  • 75 g of lime juice
  • 110 g egg yolk
  • 30 g of protein
  • 50 g of sugar
  • 1 leaf of gelatin
  • 120 g of butter

For the Italian meringue:

  • 50 g of sugar
  • 25 g of water
  • 30 g of protein

For the lemon thyme sorbet:

  • 200 g centrifuged apple juice
  • 90 g centrifuged fennel juice
  • 5 g lemon thyme


For the cream, beat the yolks with the egg whites and sugar. Bring both juices to the boil, pour on the eggs, add the soaked gelatin and cook to 84°C. Let it cool down to 45°C, add the butter, let it cool and put it in a piping bag. For the meringue, bring water and sugar to a boil, bring to 121°C and pour little by little on the egg whites while beating. Run until completely cool, put in a piping bag and keep in the refrigerator.

Bring the fennel and apple juice to a boil, remove from the heat, add the lemon thyme, infuse for 15 minutes, pass through a sieve and turbine. Make nice swirls of meringue in each pie crust and burn with a gas burner. Fill with the lemon cream and garnish with 5 apple cubes and a few slices of fennel. Serve with quenelle sorbet and garnish with Anise Blossom and Paztizz Tops.



Route D ‘Arlon 262 – Strassen
T  00352 621 213 208

Recipe: Baptiste Heugens
Source: Pâtisserie & Desserts - 56

Related products

Say yes to the cress

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress