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.
✔ 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 a little water and heat it again. Then the texture usually gets good.
250 g flour
65 g icing sugar
1 pinch vanilla powder
1 pinch salt
1 small egg
100 g sugar
2 eggs
2 egg yolks
2 dl whipped cream
200 g sugar
1 dl water
Mix butter, flour, icing sugar, vanilla and salt in a blender. Mix together.
Add the egg and mix again. If necessary, gently work the dough together with your hands.
Let the dough rest in the fridge for 1-2 hours.
Roll out the dough. Place it in a pie mold (about 25 cm in diameter) so it covers the bottom and edges. Cut a sharp edge on the dough around the edges.
Put the mold in the fridge for 10-30 minutes. Chop it with a fork.
Place a sheet of aluminum foil on top of the cake. Fill with food wheat or dried chickpeas. This prevents the dough from pushing up.
Bake the cake at 220 degrees for 15 minutes. Then remove the foil and chickpeas. Turn the oven down to 150 degrees and bake another 10 minutes.
Tear the peel on a lemon. Add to the mixer.
Cut off remaining peel on both lemons. Cut out the lemon fillets and add to the mixer. Make sure the white shell and cores are not included.
Mix together. Pour into the pie mold.
Bake for 30 minutes at 150 degrees. Let the cake cool.
Mix sugar and water in a saucepan. Boil to a half-thick sugar syrup (if you have a thermometer the mixture should be 121 degrees).
Slowly add the sugar syrup to the egg whites as you whisk.
Whisk on until you have a chewy and shiny meringue. It takes 10-15 minutes.
Spread the meringue on the pie. Carefully burn with a gas burner.
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 a little water and heat it again. Then the texture usually gets good.
Lemon pie with Italian meringue
1 pie (about 10 pieces), 3 hoursBreakfast dough:
170 g cold butter250 g flour
65 g icing sugar
1 pinch vanilla powder
1 pinch salt
1 small egg
Lemon cream:
2 eco-lemons100 g sugar
2 eggs
2 egg yolks
2 dl whipped cream
Meringue:
125 g egg whites200 g sugar
1 dl water
Breakfast dough:
Cut butter into smaller pieces.Mix butter, flour, icing sugar, vanilla and salt in a blender. Mix together.
Add the egg and mix again. If necessary, gently work the dough together with your hands.
Let the dough rest in the fridge for 1-2 hours.
Roll out the dough. Place it in a pie mold (about 25 cm in diameter) so it covers the bottom and edges. Cut a sharp edge on the dough around the edges.
Put the mold in the fridge for 10-30 minutes. Chop it with a fork.
Place a sheet of aluminum foil on top of the cake. Fill with food wheat or dried chickpeas. This prevents the dough from pushing up.
Bake the cake at 220 degrees for 15 minutes. Then remove the foil and chickpeas. Turn the oven down to 150 degrees and bake another 10 minutes.
Lemon cream:
Mix sugar, eggs, egg yolks and whipped cream in a blender.Tear the peel on a lemon. Add to the mixer.
Cut off remaining peel on both lemons. Cut out the lemon fillets and add to the mixer. Make sure the white shell and cores are not included.
Mix together. Pour into the pie mold.
Bake for 30 minutes at 150 degrees. Let the cake cool.
Meringue:
Whisk the egg whites hard and pointed.Mix sugar and water in a saucepan. Boil to a half-thick sugar syrup (if you have a thermometer the mixture should be 121 degrees).
Slowly add the sugar syrup to the egg whites as you whisk.
Whisk on until you have a chewy and shiny meringue. It takes 10-15 minutes.
Spread the meringue on the pie. Carefully burn with a gas burner.
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