easier than it looks! Recipe – Italian Cuisine

easier than it looks! Recipe


Stuffed with lemon cream and covered with a crunchy meringue, it is a very scenic cake and for this it may seem difficult to prepare. Instead it is very simple to do it and the big figure at the table is guaranteed!

There lemon meringue pie it is a very delicious Anglo-Saxon cake, but above all it is beautiful to look at.
Composed by three layers of different consistency it is a pleasure for the eyes and the palate.
The basis is of shortcrust pastry (or brisée in some American recipes) and inside has one cream very compact with an intense lemon flavor Lemon Curd.
The characteristic of this dessert is certainly the meringue that covers it and that makes it original and very sophisticated.

Three firings

To prepare the lemon meringue pie you need to be patient because cooking takes time.
First go cooked shortcrust pastry, then we proceed to a second one cooking with the cream and finally it is completed with the Meringue which must be passed under the grill for a few minutes to become crumbly on the outside and soft in the center.

Lemon curd, not cream

What is inside the lemon meringue pie is not a simple lemon custard.
It is instead a Lemon Curd which is prepared with a lot of lemon juice, butter and corn starch.
The difference therefore lies in the lack of milk and flour.
The consistency is more compact than that of the cream and slightly more gelatinous.

Recipe of the lemon meringue pie

Ingredients

For the base
300 g of 00 flour
2 eggs
100 g of butter
100 g of sugar
a pinch of yeast
Peel of a grated lemon

For the lemon curd
3 egg yolks
40 g of butter
150 g of sugar
200 ml of lemon juice
300 ml of water
50 g of corn starch

For the meringue
3 egg whites
150 g of sugar
1 tablespoon of lemon juice

Method

First prepare the pastry by working the flour with the baking powder, butter, lemon peel and sugar and then adding the eggs. Work with your hands until you reach the right consistency and then wrap the pastry in the film and let it rest in the refrigerator for about 30 minutes.
Once cold, roll it out and cover a well-buttered and floured tart mold.
Arrange the edges and prick the bottom. Cook at 180 ° for about 20 minutes, covering the pasta with dried beans.

For the lemon curd, mix the cornstarch with the lemon juice with a whisk, removing all the lumps.
Add the water and cook the mixture in a saucepan.
When it comes to a boil, add the beaten egg yolks, sugar and lemon zest and mix well.
Turn off the heat after a few minutes and add the butter.
Pour the hot cream into the pastry and bake at 160 ° for about 15 minutes.

For the meringue, whisk the egg whites well with a planetary mixer or with electric whips.
While mounting them add the sugar a little at a time and at the end the lemon juice to give shine and compactness to the meringue.
With a pastry bag or simply with a spoon, decorate the well-cooled tart with meringue.
Bake at 170 degrees for about 10 minutes and for a minute under the grill.

Browse the tutorial now to find out more tips for making lemon meringue pie

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