Lemon Meringue Pie
Time to get ready:
Preparation of the dough: 20 minutes
Baking white dough: 15 minutes
Preparation of lemon cream: 15 minutes
Lemon cream baking: 10 minutes
Preparation and baking meringue: 10 minutes
Cooling down : 2 hours
Total: approximately 1:30+ rest time
Ingredients
For the shortbread:
200 gm of flour
100 gm of cold butter cut into cubes
80 g of icing sugar
1 œuf
1 pinch of salt
For the lemon cream:
3 lemons (juice + zest)
150 g of sugar
3 whole eggs
100 g of soft butter
1 tablespoon of maizena (optional, for more use)
For the meringue:
3 egg whites
150 g of powdered sugar
1 pinch of salt
Useful material:
Pie mold (24 cm)
Electric whip
Casserole
Salad bowl
Baking paper
Sheath pocket (optional)
Detailed steps:
1. Preparing the shortbread
Mix flour, icing sugar and salt in a salad bowl.
Add the cold butter and sand the tips of your fingertips until you get a granular texture.
Add the egg and mix quickly to form a homogeneous dough.
Form a ball, flatten it into a disk, wrap it in food film and place in cool for 30 minutes.
Spread the dough on a floured plane and knead in your pie mold.
Poke the bottom with a fork, cover with baking paper and baking balls (or dry beans).
Bake white in a preheated oven at 180°C for 15 minutes. Take out marbles and paper, let cool.
2. Making lemon cream
Finely grate the zest of the lemons and squeeze them to extract the juice.
In a saucepan, whip eggs with sugar and corn.
Add the juice and zest of lemon, mix well.
Cook over low heat, stirring constantly until thickened (about 8 to 10 minutes).
Out of the fire, incorporate butter into pieces and mix until it is melted and well incorporated.
Pour the lemon cream over the bottom of the precooked pie.
3. Making meringue
Ride snow white with a pinch of salt.
When the whites start to firm, add the sugar several times and continue beating until you get a smooth and shiny meringue.
Spread the meringue over the lemon creme in a spatula or in a sheath pocket for a more aesthetic effect.
4. Final baking
Pop the pie under the oven grill for 3-5 minutes, or use a cooking torch to garnish the meringue.
Watch carefully to avoid the meringue burning.
5. Finishing
Let the lemo