Saturday, December 28, 2013

easy lemon meringue pie recipe


The lemon meringue pie and the American lemon meringue pie, a cake made ​​with a base of sweet pastry, filled with a fresh and zesty lemon cream, which is then covered with meringue. Lemon Meringue Tart, just the name makes your mouth water! And plus it has a beautiful appearance. The flavor is perfectly balanced that lends itself well to savory desserts like the lemon cream, similar to a slightly tart lemon curd but not the acidity takes over, the meringue is full of sweetness, that perfectly balances the lemon cream. Even the texture will leave you speechless where the base is crumbly and almost crisp, the lemon cream is firm but smooth and velvety, the meringue is soft and collapses in the mouth but the crispy crust maintains a consistency that is going to mix with that of the lemon cream. An absolute delight!




Lemon Pie Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings

Ingredients

1 cup butter
3 cups sugar
2 eggs
1 cup flour
1 tbsp yogurt
1 tbsp cornstarch
1 tsp lemon juice
1 tbsp lemon zest
Salt to taste


Recipe Method:

Beat the butter in a bowl until smooth. Add the sugar and salt and continue to beat. Scrape down the sides of the bowl, then beat in half of the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured surface and knead lightly.

Roll the dough between 2 generously floured sheets of parchment paper into a circle about a inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 rounds using an inverted bowl. Place rounds in the muffin tins and, press into the corners and about halfway up the sides for a snug fit. Freeze dough in the muffin tin for 30 minutes.

Position a rack in the oven and preheat to 175  degrees C. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts for 30 minutes. Remove from oven and cool for 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned for 20 minutes. Cool slightly. Then remove crusts from the muffin tin and cool completely on a rack.

Combine the sugar, cornstarch, and yolks in a pan. Whisk over low heat until the mixture is smooth and sugar dissolves. Add the lemon and lime juice and zest and cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer.

Strain through a mesh strainer into a bowl. Whisk in the butter, until smooth. Stir occasionally until cooled. Fill each tartlet with 1 tbsp of the lemon filling.

Bring a few inches of water to a boil in a pan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl. Set the bowl above the boiling water and continue whisking until the mixture is hot and the sugar dissolves. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites until they hold soft peaks to make a stiff, cool meringue, for  10 minutes. Dollop or pipe on top of the filling.

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted. Serve immediately or refrigerate until ready to serve.
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