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.
Lemon meringue pie - a mix version
100 g butter
1 can of sweetened, condensed milk
1 dl squeezed lemon
grated shell of a lemon
2 cups sugar
½ dl water
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 biscuits100 g butter
Filling
4 egg yolks1 can of sweetened, condensed milk
1 dl squeezed lemon
grated shell of a lemon
meringue Top
4 egg whites2 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.
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