SIAL Off has long been a companion piece to SIAL Paris, offering visitors a curated selection of restaurants, bakeries, bars, concept stores and unique food experiences across the French capital. It celebrates the pleasure of exploring Paris through flavour, craftsmanship and creativity. For 2026, SIAL Off is preparing a new chapter that goes well beyond its traditional address book. The next edition will debut an entirely new feature: a collective recipe collection created by the SIAL Paris team themselves.

The idea emerged from the daily reality of the event’s organisers. The 2026 edition of SIAL Off will therefore introduce an exclusive culinary section showcasing the team’s own family favourites, signature desserts and personal stories from the kitchen.

The SIAL Off recipe feature will offer exhibitors and visitors a warm, human and generous window into the community behind the world’s leading food innovation exhibition. Rather than focusing on industry trends, this new section highlights the people, flavours and inspirations that shape SIAL Paris. Through these personal, home-cooked dishes, international attendees will gain a glimpse into the richness of French gastronomy and the everyday food culture that inspires the teams who bring SIAL to life. It is an invitation to discover Paris not only through its addresses, but also through the recipes that define its spirit.

Although the full recipe collection will be revealed later this year, the SIAL team is offering a first taste to set the tone. To launch this new section, the spotlight falls on a timeless classic chosen for its elegance, accessibility and universal appeal: a Lemon Meringue Pie created by Jeanne Schoener. It is a dessert that represents everything SIAL Off stands for – creativity, pleasure and the joy of sharing food with others.

The recipe begins with the careful preparation of a shortcrust pastry, the essential foundation of any successful tart. The butter is softened just enough to mix into the flour, and the egg yolks are whisked with sugar and a little water until pale, bringing structure and richness to the dough. Once the mixture comes together, it is rolled out directly onto baking paper, a technique that helps maintain tenderness, before being pressed into a pie pan and baked until golden. Like any well-crafted crust, it combines precision and simplicity, qualities familiar to anyone who works with pastry at a professional level.

Pattern of whole and halved lemons arranged in rows on a yellow background.
The heart of the tart is its lemon curd, which brings a bright, lively contrast. The zest and juice of fresh lemons are gently heated with sugar and cornstarch, forming a glossy base. The eggs are gradually incorporated to ensure a smooth, silky texture. Once thickened, the curd is poured into the crisp shell and left to cool, setting into a vibrant layer ready to be crowned with meringue.

The topping brings the final flourish. The reserved egg whites are whisked to soft peaks before being transformed into a glossy, voluminous meringue with the addition of icing sugar. Once stiff and beautifully aerated, the meringue is spooned generously over the cooled tart, shaped either into swirling peaks or smooth waves depending on the chef’s preference. A gentle bake at a low temperature gives the topping its delicate golden finish, and a final touch of lime zest adds a fresh, modern note.

For those who wish to explore Paris in search of inspiration while waiting for the new SIAL Off recipe release, one of the city’s most iconic references remains Le Loir dans la Théière, known for its famously generous lemon meringue pie. Its longstanding popularity reflects exactly why this dessert felt like the right choice to open the new recipe collection: it is at once simple and sophisticated, familiar yet endlessly customisable, and deeply rooted in the pleasure of sharing.

This first recipe is not merely a preview; it is a statement of intent. The upcoming SIAL Off recipe section will celebrate both craft and creativity, highlight personal favourites and techniques, and reflect the diverse culinary passions of the SIAL team. It will sit alongside the traditional selection of Parisian food addresses, offering visitors two complementary ways to explore the city: out in the streets and inside the kitchen.

More recipes from the SIAL Paris team will be revealed soon, forming the complete new feature that will debut in the 2026 edition of SIAL Off. Until then, this first Lemon Meringue Pie marks the beginning of a delicious new chapter.

My Lemon Meringue Pie Recipe 

from Jeanne Schoener


FOR THE SHORTCRUST PASTRY:

  • 250g flour 125g unsalted butter
  • 70g granulated sugar
  • 2 egg yolks
  • A pinch of salt

FOR THE LEMON CURD:

  • 3 eggs
  • 4 lemons (medium to large)
  • 150g granulated sugar
  • 1 tablespoon cornstarch

FOR THE MERINGUE:

  • 4 egg whites
  • 200g icing sugar
  • 1 teaspoon baking powder

 

STEP 1 Start with the shortcrust pastry: preheat the oven to 180°C (356°F / gas mark 4) and remove the butter from the fridge. Separate the egg whites from the yolks.

STEP 2 Whisk the egg yolks with the sugar and 2 tablespoons of water until frothy.

STEP 3 Add the flour and mix. Then add the butter, cut into small cubes. Mix everything by hand.

STEP 4 Form a ball with your palms and press it once or twice to make it more uniform. Roll out the dough directly onto baking paper. Once it’s the size of your pie tin, transfer it into the tin. Press the dough into the tin, cover with baking paper and fill with dried beans or rice.

STEP 5 Blind bake for 20–25 minutes. (Note: lower the oven to 120°C–150°C for the meringue later.)

STEP 6 Now for the lemon curd: wash the lemons and zest two of them.

STEP 7 Place the finely grated zest in a saucepan with the lemon juice, sugar, and cornstarch.

STEP 8 Stir and begin heating gently.

STEP 9 Beat the eggs in a separate bowl. Once beaten, gradually add them to the lemon mixture while stirring.

STEP 10 Increase to high heat and continue whisking. The mixture will begin to thicken. Make sure to stir constantly once the eggs are added to prevent the curd from burning.

STEP 11 Remove from heat and pour the lemon curd into the baked tart shell. Let cool.

STEP 12 Now for the meringue: beat the egg whites with a pinch of salt until they form soft peaks.

STEP 13 Once they start to firm up, add the icing sugar and baking powder. Whisk until stiff peaks form.

STEP 14 Spread the meringue over the lemon curd.

STEP 15 Bake at 120°C–150°C until the meringue is golden (about 10 minutes). Grill mode works best — or use a blowtorch if you have one. For a final touch, zest a lime and sprinkle it over the meringue!

The best lemon meringue pie in Paris can be enjoyed at “Le Loir dans la Théière.”

 

Image credits: Kaouther Djouada & SIAL

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