Friday, May 23, 2014

Eat Me!

Lemon meringue pie if my all time favorite pie, It is the perfect combination of sweet and sour and I just can't get enough of t! For this pie I used the recipe from one of my favorite dessert books: Sweet by Roy Fares!
I made it a bit bigger though so I used twice the amount of filling then in the original recipe and i also added the lemon zest for that extra lemony taste. 

What you need: 
For the crust: 
120g butter that is room temperature
1dl confectioners sugar
3dl flour 
1 egg yolk

For the filling: 
2.5 dl lemon juice
4dl sugar
2,5dl water
2dl water
1dl maizena
4 egg yolks 
80g butter
zest from two lemons

For the meringue: 
4 egg whites
0.75dl water
2.5dl sugar

How you make it: 

Start with the crust, 
Step1: Preheat your oven to 180 degrees Celsius.
Step2: Mix all the ingredients together, wrap it in saran wrap and let it set in the refrigerator for 20 minutes. 
Step3: roll it out to a big circle that is about 4mm thick and then place it in a pan with a loose bottom and use a knife to remove the dough that is not deeded along the edges.
Step4: poke small holes in the bottom with a fork and then bake it in the oven for about 15 minutes till its golden brown.
Step5: Take it out, let it cool and turn of the oven because you won't be needing it anymore. 

Continue with the filling, 
Step6: In a sauce pan mix lemon juice 2.5dl water and sugar and bring it to a boil. 
Step7: In a bowl mix 2dl water, maizena and egg yolks together and make sure that the maizena doesn't create any lumps. (keep the egg whites in a ceparate bowl for the meringue!) 
Step8: pour the warm fluids into the bowl with the cold fluids and combine well. 
Step9: Pour the whole mixture back into the sauce pan and stir until it becomes thicker. 
Step10: Pour it back into the bowl and add the butter in small pieces and stir it so that the butter melts and add the lemon zest.
Step11: Let it cool
Step12: Pour the filling into the crust and spread it out to a even layer. 
Step13: Put the pie into the freezer for an hour. 

When the pie has been in the freezer for 40 minutes start making the meringue: 
Step14: Whisk the egg whites until they become a fluffy, white foam. 
Step15: in a sauce pan bring water and sugar to a boil. (to 121 degrees Celsius) 
Step16: Add the sugar mixture to the egg whites a tablespoon at a time and combine well between the additions. 
Step17: Take the pie out of the freezer and pipe the meringue on top of the pie or just spread it out with a spoon. 
If you have a blowtorch you can blowtorch the top of the meringue to give it a little color. 


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