Lemon meringue pie. Lemon pie with Swiss meringue Lemongrass with meringue
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Ready dough collect in a ball, wrap in plastic wrap and put in the refrigerator for 40-60 minutes.
Roll out the cooled dough a little, transfer it into a mold, distribute it with your hands along the bottom and walls, forming sides, and prick the dough with a fork over the entire surface (so that it does not swell during baking).
Remove the form with the dough in the refrigerator for 15 minutes.
Then cover the dough with a sheet of parchment and add dry beans, peas or rice.
Bake the tart base for 10 minutes in an oven preheated to 180 ° C, until half cooked.
Remove the tart from the oven and remove the parchment and beans.
Prepare meringue ( detailed photo and a video recipe for making meringue, see the recipe for the cake "Strawberry with cream".
Pour the egg whites into a bowl.
The whites must be separated from the yolks very carefully so that not a drop of the yolk gets into the whites, otherwise they will not beat up.
Also, the bowl in which the whites will be whipped must be clean, without traces of fat. You can wipe the bowl with a paper towel or tissue soaked in vinegar.
Beat the whites on a low mixer speed until light foam, about 1-5 minutes (depending on the power of the mixer).
Increase the speed to medium and beat until a light, fluffy foam is formed (from the blades of the mixer, a slight ripple should remain on the surface of the protein mass).
Without stopping whipping, in a thin stream, add sugar along with vanilla sugar.
Beat whites with sugar until a thick dense mass is formed. When turning the bowl, the whipped egg whites should not spill out. The main thing is not to interrupt the meringue.
Gently wash the raspberries, being careful not to crush the berries: pour water into a bowl, add the raspberries, stir by hand and drain the water.
If necessary, rinse the berries again.
Drain the raspberries in a colander and drain off excess liquid.
Put the berries in a bowl, add icing sugar and mix gently.
Advice. You can mix the powder with a tablespoon of starch. I cooked without starch - the finished cake is juicy, but the base of the cake is slightly soggy.
Place the raspberries on the dough base and spread evenly.
Top with meringue berries (using a tablespoon or deposited from a pastry bag).
Cooking instructions
3 hours 30 minutes + 5 minutes Print
1. Combine flour (230 g), salt, oil (150 g) and water. Mix thoroughly. It should turn out shortbread dough... Put in the refrigerator for 15 minutes. Take out the dough and roll it out (I have a 28 cm shape). Put in the mold. Stick with a fork all over the mold. Line the top with paper and lay out the beans. Bake for 25 minutes at 200 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. Grate the zest of 1 lemon, squeeze the juice out of three. Strain. Pour milk into a saucepan, add sugar (250 g), bring to a boil.
Crib How to prepare the zest
3. Mash the yolks with starch, pour in the hot milk. Stir constantly. Put on fire. The mass should thicken. Add zest and juice. Add the remaining oil gradually. Keep on fire for another 3-5 minutes, the mass should become thick. Remove from heat.
Crib How to separate whites from yolks
4. Remove the dough. Leave to cool. When the dough has cooled, pour out the Kurd.
5. Prepare water bath... Mix proteins with sugar. Place over a pot of boiling water. Stir until sugar dissolves. Then start whisking on low speed. When the protein becomes cloudy, increase the speed.
6. Whisk until the protein is fluffy and fluffy. Remove from heat. Place in a bowl with cold water and continue whisking until the protein has cooled, it should be cool.
7. Arrange the meringues using a pastry bag or bag. Place in the oven for 10 minutes at 150 degrees. The meringues should brown on top.
8. Leave in the refrigerator for 8-10 hours. Then the mass will not spread.
Recently, quite by accident, I came across a recipe for lemon meringue pie. And so he captured me that I could not resist, ran for lemons and cooked.
Very unusual, for my taste, a pie with a juicy sweet and sour filling.
To make lemon meringue pie, we need:
for lemon cream
for meringue
for chopped dough
Recipe for making lemon meringue pie.
Lemon pie is being prepared on the basis of which I have already written a lot in different recipes... But still, I cannot but voice the main points.
The best and easiest to cook chopped dough in a food processor using a knife attachment. Sift flour into the bowl of the food processor, add margarine to the flour ( butter), salt. Turn on the combine at maximum speed. It should make a crumb. After that add ice water and turn on the harvester again. We knead the dough.
Tighten the finished dough with cling film and put it in the refrigerator for 30 minutes.
After a while, we take out the dough from the refrigerator and roll it into a layer on a table sprinkled with flour. Gently transfer the rolled dough into a pie pan, lay out the bottom and sides of the pan. A split mold or a mold with a removable bottom is best.
From personal experience of baking such a lemon pie, I can say that it is better to make the bottom thicker, and lay out the sides exactly to the level to keep lemon cream... Merengue and without sides will not flow anywhere. And the lemon cream in this cake, after cooling, may come off a little as a liquid. Therefore, it is not bad if this liquid has something to absorb into.
Prick the dough with a fork and send the base for the cake to bake in an oven preheated to 180 degrees for 10-15 minutes.
To prevent the base for the cake from swelling or shriveling, you can line it with foil before baking and sprinkle beans or peas on the foil, and then, when the base is ready, remove the weight and foil. I don't usually do this.
Let's prepare lemon cream... In fact, this cream is very similar to, with the only difference that custard we cook with milk, and this cream with water and lemon juice.
Wash the lemons well and remove the zest from one lemon. I do this using the most common grater. Squeeze out the amount of juice we need from the lemons. I squeezed with a citrus juicer, it took exactly 2 lemons to get 125 ml of juice.
Mix water, lemon juice, zest, sugar and starch in a saucepan. Put the mixture on fire and, with constant stirring, bring it to a thickening and boil.
In a separate container, beat the yolks a little with a whisk, add about half of the lemon mixture to them, stirring well and thoroughly with a whisk. Put the mixture back into the pot. Stir everything well and put our cream on the fire again. With vigorous stirring, bring the mixture to a boil and thicken.
Put butter in lemon cream and mix well. Transfer the cream to the cake base we baked earlier.
It's time to cook meringue... Beat the whites well with a mixer. I check the quality of the whites by turning the bowl over. If the whites do not flow, then they are sufficiently beaten. Gradually, without stopping whipping, add sugar and vanilla sugar to the proteins.
Place the egg whites on the lemon cream using a piping bag or bag. It is desirable that the proteins are in contact with the base.
We put the pie in an oven preheated to 180 degrees for 10-15 minutes. The top of the pie - the meringue should be browned.
We take out the lemon meringue pie from the oven and cool it, then put it in the refrigerator for a while. Serve chilled lemon pie with meringue for tea.
Cooling and chilling the cake is best in a mold. Remove from it just before serving.
Enjoy your tea.
Sweet tarts are a great dessert, an easy alternative hearty pies and cakes. They usually consist of crispy, thin chopped dough and filling, which is made from a variety of fruits, combined with chocolate, caramel, butter cream and other additives.
Features of the lemon tart recipe
One of the most famous tarts is the lemon meringue tart. Lemon classic pastries, light, airy dessert that never gets boring. Its balanced sweet and sour taste conquers from the first bite. Delicate filling, hidden under the cap of a fluffy meringue, instantly melts in your mouth, and the meringue itself complements the citrus sourness with its sweetness.
As a filling for lemon tart will be used lemon Kurd... For the tart hat, let's prepare custard meringue, which is a ready-to-eat protein cream, and therefore it is not necessary to bake the cake - except for beauty. The crust dough is chopped.
Before serving, be sure to refrigerate the lemon tart for 3-4 hours so that the lemon filling hardens well and the flavors combine. In addition, it is in the cool state that this cake is especially tasty.
Cooking time: about 1 hour plus cooling time in the refrigerator.
Ingredients
for a mold with a diameter of 20 cm:
- 160 grams of sugar for the meringue, 50 grams for the Kurdish and another 1 teaspoon for the dough
- 120 grams of flour
- 60 grams of butter for the dough and another 55 grams for the Kurdish
- 2 lemons
- 2 eggs
- 2 meringue squirrels
- 2-3 st. tablespoons of ice water or whey
- a pinch of salt
How to make lemon meringue tart
With the preparation of this wonderful open pie you have to tinker, but it fully justifies all the time and effort.
Step 1. Prepare the tart dough
In a blender bowl, combine flour, salt, sugar and cold butter. Quickly beat the mass into crumbs and according to Art. l. add whey (water). The dough will be soft and tender.
Wrap it in plastic wrap and refrigerate for 20 minutes.
Step 2. Prepare the Lemon Kurd - the filling for the tart
Prepare the lemon filling during this time. Grate the zest of the lemons on the finest grater.
Place it in a small saucepan along with the sugar.
Add eggs there.
Squeeze the juice from the lemons, strain through a sieve. Pour into a saucepan with zest, sugar and eggs. With a whisk, mix until smooth and put on low heat, without ceasing to interfere. Bring the cream until thick, then add the butter and stir the curd until smooth.
Pour the Kurd into a small deep dish and cover with plastic wrap so that it touches the cream so that a crust does not form on its surface. Send the Kurd to the refrigerator.
Read more about cooking - another edition of the same recipe.
Lemon Kurd
Step 3. Bake a crust for the tart
Chopped dough will have time to cool down by this time. Roll it into a 2–3 mm thick layer on a floured table.
Place the dough in a baking dish, neatly cut the sides (height 4-4.5 cm). you also need to prop the sides with crumpled foil or put a sheet of parchment and sprinkle the peas or beans.
Bake the tart crust in a 200-degree oven until golden brown.
Step 4. Prepare a custard meringue for the lemon tart
Combine the whites and sugar in a bowl that can be placed in a water bath.
Place the dishes in the bath and stir until the sugar dissolves.
As soon as the sugar dissolves and the mass becomes a little cloudy, start beating it with a mixer.
When the proteins have thickened a little, remove them from the bath and beat until the cream is dense, shiny and forms medium peaks. The meringue is ready.
Stage 5. Assembling the tart
By this time, the cake should already be ready, and therefore it's time to collect the tart.
Place the lemon filling on the crust.
Then lay out a layer of meringue and spread it over the entire surface of the tart.
Place the pie under the grill for 3-4 minutes so that the top of the meringue is slightly browned and delicious.
Send the finished cake to the refrigerator, and then enjoy this magic with a cup of aromatic tea.
I want to offer you incredible delicious pastries- lemon meringue pie. A big plus of this pie is that it has very little dough and a lot of delicious lemon filling, as well as the most delicate meringue that just melts in your mouth. Lovers of lemon pastries will like this cake first of all, but those with a sweet tooth will also be pleased with it. There is no sugary sweetness in the cake, the taste is very balanced thanks to the sourness that lemons give. The pie is not particularly difficult to prepare, but you need to be patient, since all the processes must be performed simultaneously, well, or almost simultaneously. This wonderful pie will be a great addition to a cup of tea or coffee.
To prepare the cake, prepare all the necessary products from the list.
Remove the zest from the lemons and squeeze the juice. For the filling, we need the zest of one lemon, and for the juice, perhaps one lemon or more will be enough. This will already depend on the juiciness and size of the fruit itself.
After the lemon is prepared, you can start the dough. To do this, sift flour with baking powder into a bowl, add sugar and pieces of cold butter.
Grind everything into crumbs as soon as possible.
Add ice water to the dough and quickly assemble into a ball. You cannot knead the dough for a long time, otherwise it will become dense and crumble.
Then there are 2 ways: you can put the dough in the refrigerator and during this time boil the cream, or roll out the dough in a mold, prick it with a fork and bake it for 20-25 minutes in a preheated oven at 180 degrees.
While the dough is baking, let's turn to the cream. Pour starch, sugar, vanillin and lemon zest... Add water and lemon juice. Stir the mixture with a whisk and put on fire. While stirring, bring to a boil and remove from heat.
Beat the yolks separately. Put the proteins in the refrigerator for a while. Add a few tablespoons of the hot mixture to the yolks and mix quickly.
Pour the mixture into a saucepan again, this time with the yolks, stir thoroughly and put on fire. Cook, stirring occasionally, until the mass thickens. After the fire has been turned off, add the butter and stir well until the butter dissolves. Cover the cream so that a crust does not form on top. This can be done using cling film, covering the cream so that the film touches its surface "in contact".
During this time, our sand base will already be ready. It must be removed from the oven and allowed to cool slightly. During this time, we will prepare the meringue. To do this, pour the cooled proteins into a dry deep container and beat until the proteins double in size. Add sugar in portions, continuing to beat until stable peaks.
When the base has cooled, pour the lemon filling into it, or, more simply, our cream. Smooth the surface with a spatula.
Put the meringue in a pastry bag with a curly nozzle. You can, of course, do without it, but it's more beautiful.
Apply the meringue to the entire surface of the cake.
Put the pie back in the oven, for 10-12 minutes, to brown the meringue. Remove the cake from the oven and cool completely.
In order for the lemon meringue pie to cut well, it must be put in the refrigerator for a day. I tried to cut it before, but it still didn't hold its shape well.
And like this in a day. The pie is delicious!
Bon Appetit!