Lemon meringue pie - a mix variety

Lemon meringue pie - tart and sweet complement each other perfectly. The pie is light and airy. A real spring pie! Welcome to the kitchen!

There are a couple of classic pies with citrus in focus, Key lime pie and the one called Lemon Meringue Pie. Both wonderful and now I have taken the liberty of mixing the two.

Most often, a lemon meringue pie is made with a kettle bottom and lemon cream, like a lemon curd. It is topped with meringue and most commonly is a simple cold whipped, so called French.

In my pie, I instead borrowed the bottom and filling from a Key lime, plus I topped with an Italian, warm-whipped meringue. The meringue is a little more complicated, but I think it is so worth the extra moments.

A warm-whipped meringue becomes thick and shiny. The structure is firmer and it holds the shape perfectly. It is whipped by egg whites and a cooked, really hot sugar layer and feels cooked in a different way from the one whipped cold.

The easiest way is to use a mold with a removable edge, and best to line the mold. Step one is to pin a baking sheet paper to the bottom. Simply place the paper over the bottom plate and place on the edge so that the paper is pressed firmly. The edges are then lightly greased before attaching cut strips of baking sheet paper along the sides. The butter simply works like a paste.

And now we bake!

Lemon meringue pie - a mix version

quiche

10 digestive biscuits
100 g butter

Filling

4 egg yolks
1 can of sweetened, condensed milk
1 dl squeezed lemon
grated shell of a lemon

meringue Top

4 egg whites
2 cups sugar
½ dl water

Do this

Heat the oven to 200 degrees. Crush biscuits into crumbs. I drove them in the food processor. Melt the butter and mix it with the crumbs. Push the crumbs into the bottom and up against the edges. A little pungent but not difficult.
Whisk together egg yolks, condensed milk, lemon juice and grated peel. Pour the batter over the crumbs and insert into the oven. Bake for about 15 minutes. The filling should just solidify, no more. Take out and set to cool.
Meanwhile, do the meringue. Beat the egg whites to a really firm foam. Pick up a digital thermometer and boil sugar and water together to a temperature of 121 degrees.
Then whisk the hot layer into the egg whites in a thin beam. Continue to whisk until the meringue is lukewarm.
Spread the meringue a little sloppy over the lemon filling. If you have a small gas burner, you can burn the surface to give it a nice color.

Comments

10 Benefits of Drinking Hot Lemon Water Every Morning

Lemons have many health benefits that have been known for centuries. The two most important are their powerful antibacterial and antiviral powers as well as their ability to stimulate the immune system. Lemon juice is also known for its use as an aid in weight loss as it facilitates digestion and also cleanses the liver . Therefore, warm lemon water in the morning can be incredibly beneficial. Lemons contain many substances, especially citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin and limonene, which strengthen the immune system and fight infections. Here are 10 health benefits of drinking hot lemon water every morning. How do I prepare hot lemon water? You should use purified water and it should be warm but not boiling. Do not use cold water as the body takes some time to process it, and more energy is needed to process cold water than warm. Always use fresh lemons, preferably organic if possible, and never bottled lemon juice. Squeeze the juice from half...

Lemon meringue pie recipe

This pie is really something out of the ordinary! Really fresh and creamy filling and light and fluffy meringue. Lemon meringue pie as you also call it is a real classic that fits both coffee and dessert! Lemon meringue pie, 8 pieces Pie dough: 4 dl wheat flour 1 dl powdered sugar 125 g butter 1 egg Filling: Grated peel of 2 lemons The juice from 3 lemons 3 egg yolks 2 dl powdered sugar 1 tbsp maize starch 100 g butter Meringue: 3 egg whites 2 dl powdered sugar Do this: 1. Mix wheat flour and sugar in a bowl. Dice the butter and crumble together. 2. Crack the egg and work together quickly to form a smooth dough. Plastic and let rest in the fridge for 30 minutes. 3. Wash the lemons. Tear the peel of two lemons in a thick-bottomed saucepan, squeeze the juice of three and put in the saucepan. 4. Whisk egg yolks, powdered sugar and cornstarch and simmer, stirring constantly. Let simmer for a few minutes. Pull the saucepan off the plate and stir down the but...

12 lesser-known benefits of lemons

Lemons are sour fruits that can be found in most homes around the world. This citrus fruit has a unique taste that is very good in both food and drinks, and is also full of nutrients that make it good for your health. Today we will talk about some lesser known benefits of lemons. Lemons are mainly known for their high levels of vitamin C, vitamin B complex, calcium, iron, magnesium, potassium and fiber. They have been used medically since ancient times and there are currently several studies supporting its benefits. Below we will talk about twelve benefits of lemons you may not know! One of the main benefits of lemon is its ability to alkalize the body and regulate the pH. Today, many people eat an acidic diet, and consumption of lemon is recommended to counteract acidity. Are you aware of the benefits of this yellow citrus fruit? diuretics Thanks to its high content of antioxidants, vitamins and minerals , lemon is a liquid food that promotes the elimination of fluids and...

Recipe: Lemon pie with Italian meringue

Today I dream of a much longer recipe than I usually do. But this Italian meringue lemon pie is worth every minute in the kitchen. If you can bake your way through all the steps, a very good coffee break awaits. 3 tips for lemon pie with meringue ✔ It is best to work as little as possible with the homemade dough. As soon as the dough hangs together, it should go into the fridge and rest. If you work with it too much, it will be difficult to roll it out later. If you paste it into the table, you can put some plastic wrap over and under the dough when rolling. ✔ It is important that the aluminum foil covers both the bottom and the edges of the pie for the first 15 minutes. Otherwise you risk burning the edges of the pie and then it will not be very good. ✔ Do not let the sugar syrup get cold on the plate while standing and whisking. Then it solidifies and becomes strange. It is better to pour everything into the whites in a slow jet. If it becomes hard and strange you can add...

Lemon Meringue Pie Blog

Search This Blog