Description
Share "Lemon Meringue Pie". It is just unreal delicious! To be honest, when I did, I thought"wouldn't it be easier to make cake? And then just a pie.. and so much "fuss". But I had to cut off a piece and try it... I realized that the result is worth it! It's magic! Delicate lemon cream on a crunchy shortcrust pastry and the air under the cap of sweet meringue is a miracle will not leave anyone indifferent! The pie was eaten on the same day:) Try it and he will win your heart.
Ingredients
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Sugar
160 g
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Salt
1 pinch
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Milk
2 Tbsp
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Corn starch
3 Tbsp
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Water
1 cup
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Butter
100 g
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Lemon peel
1 Tbsp
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Powdered sugar
80 g
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Vanilla essence
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Lemon juice
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Yolk egg
3 piece
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Egg white
3 piece
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Flour
170 g
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Chicken egg
1 piece
Cooking
Whisk the butter with the sugar until creamy. Add egg and mix. Sift the flour, add the salt and vanilla extract. Need to add 1-2st. liters of cold water. Mix again. Form grease with oil or put baking paper. Spread the dough, prick with fork, put in the refrigerator for about an hour. Preheat oven to 180gr. Bake for 15-20 minutes
Mix in a saucepan the sugar, cornstarch and lemon zest.
Gradually add the lemon juice. Then add the water. Heat over medium heat but do not boil! Stirring constantly until thick. Remove from heat when the mixture comes to a boil. Add butter. In the bowl mash the yolks with the milk. Gradually stir in lemon mixture. Return the pan on medium heat. Cook for 1-2 minutes, stirring constantly, until thick mixture. Remove from heat and set aside while doing the merengue.
On medium speed, beat egg whites until soft peak, about 5 minutes. Add the sugar and a pinch of salt. Beat for another 5 - 8 minutes. Until stable peak, check the resistance of turning the bowl upside down. Make sure the sugar is fully dissolved by rubbing with your fingers meringue.
For a baked crust place the warm lemon filling. Then put the meringue with a spoon betraying peaks. Bake for 15-20 minutes at 150 degrees. To light it will turn brown meringue. Cool Pai.
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