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.
Binchotan Kasai Sear
Setup
Fully ashed binchotan charcoal (white-hot core)
Long tongs or suspended rack system
Tart on heat-safe surface
Technique
Hold binchotan above surface (2–5 cm distance).
Move slowly in arcs across meringue.
Focus on peaks and ridges only.
Accessories
From £59.99
Ceramic ISHIYAKI Japanese Grill Stone
Sear meats, fish and vegetables with precision and flair.
