My First Lemon Meringue Pie

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My First Lemon Meringue Pie

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Ingredients

Pastry
1 & 1/2 cup Plain Flour
8 tbsp Butter cold
5 tbsp Water ice water
a pinch Salt
Lemon filling
3 Egg Yolk
2 cups Crystal Sugar
1/3 cup Cornstarch
1 & 1/2 cups Water
3 tbsp Butter
1/2 cup Lemon Juice
2 tsp Lemon Zest
Meringue
3 Egg White
8 tbsp Crystal Sugar
1 tsp Vanilla Essence

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Cuisine:
  • 2 h + cooling time
  • Medium

Directions

So this is it. I tried and succeeded to make my first Lemon Meringue Pie. It’s not something hard to do, but I kept postponing it for some reason. Or I didn’t have any lemons in the house, or I wanted to make a more sophisticated dessert or I was just too lazy to look for a recipe. Because looking for a recipe is one of my favourite rituals, and I have to be in a perfect mood to do it. Yes, you can call me a bit weird, but I spend a lot of time looking for the perfect expression of what I want to try in my kitchen. If a recipe just doesn’t smile at me, than I look all over the Internet until I find what I like to call “my muse”. Don’t get me wrong, I like to try my own things as well, but for now I find more pleasure in finding what other people recommend, and following the steps and adapting it for my own taste.

This recipe, in particular, was very attractive and exciting. I think I read it more than 10 times on Betty Crocker, followed by all the comments, than I analized all the things that could go wrong and I said “what the hell, let’s just bake it”. And I was more than surprised to see that it worked perfectly for me. I only adjusted a few little things and I made one very tiny mistake, but in the end it turned out to be a great success. Everyone loved it and described as “one of my bests”. Very lemony and fluffly, light but very strong flavoured this is for sure a keeper. And yes, if you love citrus smell and taste you should definitely try this beauty. It’s easy to make and very easy to adjust as well, you just need to pay a little attention at the behaviour of the ingredients and everything will turn out great.

Now, my pictures are not that amazing, because I didn’t have the right light and I was in a hurry to just plate and eat, but trust me: the cream is a beautiful yellow jelly and smooth wonder and the meringue is a puffy, sweet cloud, that melts in your mouth, all on a crunchy but delicate pie crust. It is worth it, for sure!

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Steps

1
Done

Let's bake a nice crust

Preheat the oven at 200 C. Put the flour in a bowl and cut the butter in small pieces. Mix it together with your fingers, gently, by lifting the flour and the butter pieces until everything looks like little crumbles, as you can see in the photo. Add the water spoon by spoon, until you can form a ball. You don't want it too wet but also not too dry. It has to be soft, but not too sticky. Wrap the dough ball in plastic foil and put in the refrigerator for 45 minutes. Before you spread it, make sure that it's firm but easy to roll.

2
Done

On a lightly floured surface roll your dough in a round. Place your tray bottoms up and cut around it, enough so you can cover the walls of the tray. Place the dough in the tray and gently push it towards the edges. Cut the excess and form another ball. Wrap it in plastic and freeze it for your next project. I used a 9 inch form and this recipe is enough for 1 & 1/2 pies, so I will use the rest in my ramekins for another dessert. Put holes in your dough with a fork, cover it with baking paper and put beans or pie weights on top , so the crust doesn't rise. Bake for 15 minutes or until the crust is pale yellow.

3
Done

Lemon Filling

In a sauce pan mix the sugar and the cornstarch and gradually stirr in water. Mix continuously until you obtain a jelly thick paste. In a small bowl mix the egg yolks. Pour half of the hot jelly on top of the eggs and mix and pour everything back into the pan on the stove and stir in for another minute. Add the lemon juice and lemon peel and mix until thick. Add the butter and continue stirring. When the filling is firm, pour it in the pie crust.

If you notice that the filling is too runny, take two spoons from the pan and mix with another teaspoon of cornstarch. When well combined pour it back in the pan and mix until thick. Do not remove from the stove until it has right consistency.

4
Done

Meringue

Lower the temperature of your oven at 150 C. In a clean metal bowl mix on high speed the egg whites until foamy. I use a hand mixer but you can also use a stand one. Whisk very well until peaks form and start adding the sugar spoon by spoon. Grab a little foam between your fingers and if you still feel sugar crystals than you didn't whisk enough. Go on until all the sugar is incorporated and the mixture is stiff and glossy. I like to test it by turning the bowl upside down. If my meringue is gently sliding that I didn't beat it enough. Do not undermix!

5
Done

Using a spatula add the meringue on top of your pie. I didn't have patience to make nice swirls in it, but if you want a beautiful looks you should do so. Seal the edges of your pie using your finger, so the meringue doesn't shrink. Bake for 15 minutes or until pale brown.

As you can see in my picture, mine is a bit overbaked and you can also notice a few little drops of caramel coming out of it. That happens when you oven is too hot, so just keep an eye on it and don't rush. Put it in the refrigerator for at least 3 hours, so your filling has time to set.

Keep in mind that this is a soft meringue so it's not supposed to be crunchy and had on the outside. Next time I promise I will be a bit more careful.

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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