Lemon Meringue Pie
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
I have a 28 cm springform pan.
Ingredients
- Wheat Flour - 8.8 oz
- Sugar - 19.4 oz
- Butter - 6.3 oz
- Chicken Egg - 7 pieces
- Salt - a pinch
- Baking Powder - 1 tablespoon
- Lemon - 5 pieces
- Egg white - 3 pieces
Step by Step guide
Step 1
Sift the flour, add 100 grams of sugar, a pinch of salt, baking powder, and mix well.
Step 2
Combine 100 grams of room temperature butter with the dry ingredients, mixing until you achieve a crumbly texture.
Step 3
Add 2 eggs, wrap the dough in plastic wrap, and place it in the refrigerator for 30 minutes (the dough should be paste-like and slightly sticky to the touch).
Step 4
Meanwhile, prepare the lemon curd. To do this, zest 4 lemons and squeeze the juice from 5 lemons.
Step 5
Pour the juice along with the zest into a small saucepan, add 250 grams of sugar and the 5 eggs that have been pre-mixed. Cook over medium heat, stirring constantly, until thickened.
Step 6
Then strain the curd into a bowl through a sieve (to remove any zest and egg lumps) and add 80 grams of unsalted butter. Mix well and place the resulting mixture in the refrigerator.
Step 7
Remove the dough from the container, sprinkle the work surface with flour, and roll it out to a thickness of 0.5 cm. Using a rolling pin, transfer the dough to a greased tart pan and trim off any excess. Place it in a preheated oven at 374°F. Bake blind for 20 minutes, placing parchment paper on top of the dough and adding a weight (such as millet, peas, beans, etc.) on the paper. Then bake for an additional 5 minutes without the weight.
Step 8
While the dough is baking, prepare the meringue. To do this, carefully separate the egg whites from the yolks into a clean, dry bowl. Using a mixer, whisk the egg whites until frothy, adding a pinch of salt. Then, gradually incorporate the sugar (200 grams). Continue to whisk until the meringue forms stiff peaks.
Step 9
The pie base is ready; all that's left is to fill it. Take the thickened curd from the fridge and pour it over the crust. Top the pie with meringue (you can use a pastry bag or piping nozzle) and place it in the oven for just 5 minutes.
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