:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/6qlRKpijutPIow4Tdd78/dc6c0d00c27cd768bd52c754024bdf.jpeg "Easy homemade Lemon meringue pie recipe")
VIDEORECIPE Easy homemade Lemon meringue pie recipe
This easy recipe teaches how to make the best homemade Lemon meringue pie. Don't miss it!
Ingredients
Dough
- 300 g Wheat flour
- 50 g sugar
- pinch salt
- 180 g unsalted butter
- 1 egg
- 1 beaten egg
Lemon curd
- 60 g corn flour
- 225 g sugar
- pinch of salt
- 400 ml cold water
- 2 zest of lemons
- 110 ml lemon juice
- 4 yolk
- 55 g unsalted butter
Meringue
- 6 egg whites
- 200 g sugar
- pinch salt
- 1 g tartar sauce
- 1⁄2 tablespoon corn flour
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Directions
To make the shortcrust pastry, place the flour in the mixer bowl. Add the sugar and a pinch of salt. Mix for 30 seconds.
Source: Youtube
Add the unsalted butter cut it into cubes and well chilled. Beat until a sandy texture is obtained. Then lightly beat an egg.
Source: Youtube
Pour all the dough onto cling film and make a thin sheet. Wrap well with the film and put in the fridge for 1 hour.
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Place the dough between two sheets of baking paper and roll it out with a rolling pin, making a round dough. Remove the baking paper, flour the dough and continue rolling it out to the required size. Spray the mould with release spray. Place the dough in the centre and arrange it in the shape of the mould. Cut off the excess dough.
Source: Youtube
Place a piece of parchment paper on top of the dough, trying to cover it entirely and add some dried beans or chickpeas. Bake in a preheated oven at 200 °C for 15 minutes.
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Remove the paper with the pulses. Beat an egg and brush it all over the cake. Bake again at 180 °C for 10 minutes.
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To make the lemon curd, pour the cornflour into a saucepan with the sugar and a pinch of salt. Stir and pour 400 ml of cold water. Mix well with a whisk until the cornflour is completely dissolved. Add the peel of two lemons. Heat just until it comes to a boil. Set aside.
Source: Youtube
Beat the egg yolks and add the reserved mixture. Put the mixture back in the saucepan over the heat, stirring until boiling. Then, cook for 1 minute, remove from the heat and pour in the lemon juice.
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Add the diced butter. Stir until it dissolves.
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Pour the lemon curd directly onto the cake base, cover with cling film, leave to cool slightly and put in the fridge for at least 4 hours.
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For the meringue, put 6 egg whites in a bowl, a pinch of salt and 200 g of sugar. Stir a little and place in a bain-marie.
Source: Youtube
Transfer the bowl to the mixer. Start whipping the egg whites at low speed. Add 1 g of cream of tartar and continue beating on speed 3 until the egg whites are half whipped.
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Add half a tablespoon of cornflour. Continue beating at high speed until the meringue is firm and glossy.
Source: Youtube
Put the meringue on top of the cake. Shape with a spoon and burn the meringue. Enjoy!
Source: Youtube
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RomiEasy homemade Lemon meringue pie recipe
This easy recipe teaches how to make the best homemade Lemon meringue pie. Don't miss it!
To make the shortcrust pastry, place the flour in the mixer bowl. Add the sugar and a pinch of salt. Mix for 30 seconds.
Add the unsalted butter cut it into cubes and well chilled. Beat until a sandy texture is obtained. Then lightly beat an egg.
Pour all the dough onto cling film and make a thin sheet. Wrap well with the film and put in the fridge for 1 hour.
Place the dough between two sheets of baking paper and roll it out with a rolling pin, making a round dough. Remove the baking paper, flour the dough and continue rolling it out to the required size. Spray the mould with release spray. Place the dough in the centre and arrange it in the shape of the mould. Cut off the excess dough.
Place a piece of parchment paper on top of the dough, trying to cover it entirely and add some dried beans or chickpeas. Bake in a preheated oven at 200 °C for 15 minutes.
Remove the paper with the pulses. Beat an egg and brush it all over the cake. Bake again at 180 °C for 10 minutes.
To make the lemon curd, pour the cornflour into a saucepan with the sugar and a pinch of salt. Stir and pour 400 ml of cold water. Mix well with a whisk until the cornflour is completely dissolved. Add the peel of two lemons. Heat just until it comes to a boil. Set aside.
Beat the egg yolks and add the reserved mixture. Put the mixture back in the saucepan over the heat, stirring until boiling. Then, cook for 1 minute, remove from the heat and pour in the lemon juice.
Add the diced butter. Stir until it dissolves.
Pour the lemon curd directly onto the cake base, cover with cling film, leave to cool slightly and put in the fridge for at least 4 hours.
For the meringue, put 6 egg whites in a bowl, a pinch of salt and 200 g of sugar. Stir a little and place in a bain-marie.
Transfer the bowl to the mixer. Start whipping the egg whites at low speed. Add 1 g of cream of tartar and continue beating on speed 3 until the egg whites are half whipped.
Add half a tablespoon of cornflour. Continue beating at high speed until the meringue is firm and glossy.
Put the meringue on top of the cake. Shape with a spoon and burn the meringue. Enjoy!
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