Lemon Meringue Pie (Tarte au citron meringuée)
Lemon meringue pie (Tarte au citron meringuée) – a magnificent classic of French cuisine, it is made from shortcrust pastry, decorated with lemon cream, which is a mixture of eggs, sugar, lemon juice and zest and can be meringue or not, at your discretion. Lemon meringue pie is one of the most common desserts in France. You will find it in all pastry shops and in the menu of all good restaurants. Ideal for making this lemon meringue pie is to use a mold with a diameter of 22 to 24 cm.
Lemon meringue pie ingredients
Lemon meringue pie recipe
Lemon pie with meringue recire is very easy to prepare, it is based on shortcrust pastry, and we’ll start with it. In a bowl, grind cold butter and flour to a crumb state.
Beat egg yolks with sugar and a pinch of salt until light foam. After pour in milk or water and mix with a whisk.
Pour the egg mixture into flour and butter and quickly rub the egg mixture into the dough. Collect the dough in a com, if the dough breaks up add 1 tbsp. cold water or milk. Knead the dough on the table so that the butter is evenly distributed, wrap it in plastic wrap and place in the refrigerator for at least 30 minutes.
Wash the lemons well with a brush under running water. Remove the zest with a grater, only its yellow part. After rolling the lemons on the table, slightly pressing, it is easier to squeeze the juice, cut in half and squeeze the juice.
Beat eggs with sugar in a separate bowl until white, frothy. Add melted, but not hot creamy, zest and lemon juice to the egg mixture, then pour corn starch diluted in a small amount of water. Mix everything well, it is better to do it in a food processor.
Remove the chilled dough from the refrigerator and distribute it in the prepared form. Make a fork in the dough, over the entire surface of the hole.
Pour the prepared lemon filling into the form with the dough and put in the oven preheated to 180°C (356°F). Bake the cake for 35-40 minutes until it is browned.
A bowl where the meringue will be whipped, greased with lemon, for this, the skins remaining after preparing the cream are perfect. Two egg whites, they also remained after making the dough, pour into a bowl and beat thoroughly until strong peaks. It’s best to do everything in a food processor. After gradually pour sugar, without stopping whipping. The mass should increase in two and not slide off the whisk. The check is simple, turn the bowl over; the meringue should remain in the bowl.
Put the meringue on the cake, spreading it over its surface. To make it look more interesting, you can lay it out with a pastry bag and nozzle. And you can lift certain sections with a whisk, touching the meringue in several places.
Next, place lemon cake under a very hot oven grill, you need to make sure that the meringue is not burnt. Or you can use a burner, choose your option.