The lemon meringue pie is the American lemon meringue pie, a pie made with a base of sweet brisee or shortcrust pastry, filled with a fresh and citrusy lemon cream which is then covered with meringue. I knew lemon meringue pie from the time of the little mouse and the first recipe that passed through my hands was the one noted in grandma duck's recipe book, then I found this dessert in the TV show desperate housewife, the legendary lemon meringue cake bree van de kamp, gorgeous! It had been years that I wanted to make it but without a proven recipe I was always a bit slow, the other day for my mom's birthday, since she loves lemon sweets, I decided to prepare this pie for her as a birthday cake starting right from the recipe for grandma duck's lemon cake;) the lemon meringue pie was very popular and if you want to try it, this is my recipe, good start of the week and best wishes to me for my name day: D
P.Š. Cecilia I told you that sooner or later I would have made it, and today the recipe is dedicated to you: *
How to make lemon meringue pie
Start preparing the shortcrust pastry
Place the flour in a bowl, make a hole in the center and add the sugar, the butter cut into pieces, the eggs, the grated lemon peel and the baking powder.
Mix the ingredients quickly with your fingertips starting from the center and gradually absorb all the flour
Work the pastry until you get a homogeneous dough then place the pastry in the fridge to rest for 30 minutes
Take the pastry back and roll it out with the help of a rolling pin on a floured pastry board to obtain a sheet of 3 mm thickness
Line a buttered tart tin with the layer of shortcrust pastry
Prick the pastry and bake in the oven at 180 degrees for 20 minutes or until the pastry is just golden.
Meanwhile, prepare the lemon cream
pour the lemon juice (about 200 ml) with the cornstarch into a bowl and work with a whisk until the two ingredients are well combined.
Add the water, mix and pour everything into a saucepan and cook over low heat until the mixture comes to a boil.
At this point add the grated zest of a lemon, the lightly beaten egg yolks (keep the egg whites aside, you will need them later to prepare the meringue) and the sugar and then mix again.
Turn off the heat, add the butter to the mixture, stirring until it blends with the rest of the cream.
Immediately pour the lemon cream over the shortcrust pastry shell and level and top.
Lower the oven temperature to 160 ° and bake the cake for about 10 minutes or until the lemon cream is firm.
Meanwhile, prepare the meringue,
In a large bowl, beat the egg whites until stiff.
When the egg whites are well whipped, add the filtered lemon juice, cream of tartar and sugar one tablespoon at a time and
Continue to whip until you get a firm and shiny meringue.
Pour the meringue mixture into a pastry bag and form small tufts
on the whole still hot surface of the lemon cream starting from the outer edge of the tart. (Make sure that the meringue reaches the edge of the cake and that there are no gaps between one tuft and the other
Return the lemon meringue cake to the oven and bake for about 10 minutes or until the meringue is golden brown.
Remove the lemon meringue pie from the oven and allow it to cool completely before cutting it into slices and serving it, or keep it in the fridge and serve it cold.