The recipe consists of three different parts. Hugo begins making the dough, as he needs to rest for a while. Then make the lemon filling and then the meringue. Finally, Hugo puts everything together by lining the bottom with lemon-meringue filling.
Lemon meringue pie
- Preparation is about 90 minutes
- 125g cold unsalted butter + extra for greasing
- 225 grams flower
- 80 grams fine sugar
- 2 egg yolks
- 1 tablespoon cold water
- a pinch of salt
- 300 g lemon curd (see recipe below) or ready
How to prepare:
Step 1: Cut the cold butter into cubes.
Step 2: To prepare the dough, grind the flour, powdered sugar, and butter in a food processor until it turns into a crumbly dough.
Step 3: While the machine is running, add the egg yolks and water and mix briefly to form a sticky dough.
The fourth step: Shape the dough into a ball, flatten it, wrap it in plastic wrap, and put it in the fridge for at least half an hour.
Fifth step: Heat the oven to 160°C.
Sixth step: Grease the cake pan with butter.
Seventh step: Roll out the dough between two sheets of baking paper into a 5 mm thick round piece.
Step 8: Line the cake pan with dough. Trim the edges and prick the bottom with a fork.
Step 9: Line a cake pan with baking paper and fill with emergency filling. Bake it in the oven for 15 minutes.
Step 10: Remove the parchment paper and the blind baking filling and bake for another 20 minutes or until the dough is lightly golden brown. Take it out of the oven and let it cool.
Step 11: Spoon the lemon curd over the pie crust using a piping bag or spoon.
Step 12: won in clean (and dry) 3 egg whites come frothy and slowly add granulated sugar into three parts. Beat egg whites completely.
Step 13: Add powdered sugar.
Step 14: Pour the egg white foam onto the cake using a piping bag. Light brown burns on the stove. Garnish with raspberries if desired.
How to prepare:
Step 1: Wash and grate the lemon and squeeze it.
Step 2: Combine sugar, 3 whole eggs, 2 egg yolks, lemon juice and zest in a saucepan.
Step 3: Heat the mixture, stirring, until the sugar dissolves and the ingredients are well mixed.
The fourth step: Cut the cold butter into cubes.
Fifth step: Add the butter cube in the shape of a cube while stirring.
Sixth step: When all the butter is added, stir for another minute, until the lemon curd thickens. But be careful not to let it boil and remove the pan from the heat when the rind of the lemon curd is thick.
Seventh step: Let this cool completely, until the lemon curd has a firmer consistency. Use lemon curd in lemon meringue pie, serve it with scones, or spread it on cake. You can keep leftover lemon curd in the refrigerator.
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