On the Coals Lemon Meringue (Binchotan Seared) I Kasai Grills | Recipe by sousvidetools.com

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On the Coals Lemon Meringue (Binchotan Seared) I Kasai Grills

COOK TIME: 4–5 hours
DIFFICULTY: Intermediate
SERVES: 8-10

Ingredients

Sweet Pastry Case (Pâte Sucrée Base)

200g plain flour
100g cold butter (cubed)
70g icing sugar
1 egg yolk
Pinch of salt
1–2 tsp cold water (if needed)

Lemon Filling

Lemon juice + zest (from 3–4 lemons)
120g sugar
3 egg yolks + 1 whole egg
30–40g butter
Pinch of salt

Italian Meringue

3 egg whites
150g caster sugar
50ml water
Pinch of salt or cream of tartar

Equipment

Medium Wide Kasai Konro Grill with Stainless Steel Frame V2

Method

This has to be the ultimate BBQ dessert: Lemon Meringue Pie. It’s an all-time favourite, and toasting the Italian meringue over the binchotan is all part of the fun. The gentle smokiness adds an unexpected depth of flavour that takes this classic dessert to the next level.

Sweet Pastry Case (Pâte Sucrée Base)

Method
Rub butter into flour until fine crumbs form.
Mix in icing sugar and salt.
Add egg yolk, bring together gently (don’t overwork).
Chill 30–60 min.
Roll out and line tart ring or case.
Blind bake at 170°C until golden and dry.
Cool completely.

Key idea: the shell must be bone-dry and rigid so it survives the heat contrast without softening.

Lemon Filling

Method
Cook gently over low heat until thickened.
Remove, whisk in butter for silkiness.
Pour into cooled pastry shell.
Chill until fully set (firm sliceable texture).

Italian Meringue

Method
Heat sugar + water to 118°C (soft-ball stage).
While syrup heats, start whipping egg whites to soft peaks.
Slowly pour hot syrup into whites while whisking continuously.
Whip until glossy, stiff, and cooled slightly.