Baked Meringue Lemon Pie

This share is so luxurious and delicious that it can be baked instead of a festive cake. Traditional lemon meringue pie consists of three layers. The first layer is crumbly shortbread cake dough, baked separately as a base for the pie. Then on her the second layer is laid out – the filling of lemon cream, which after hardening, it looks like a dense pudding. The cake is covered on top the third layer – a cap of air meringue and baked so that the proteins blushed. Sweet meringue blends perfectly with sour lemon filling and gives the whole cake a refined taste and appearance view. Since meringue is a rather moody component, in the end some tips are given to the recipe to make your pie идеальным. Time: 2 час. 10 min. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 1 tbsp. + 2 tbsp. l flour
• 1 tbsp. l Sahara
• 0.5 tsp salt
• 0.5 tbsp. sliced cold butter
• 3 tbsp. l cold water
• 1.5 tsp lemon juice or white vinegar
• 1 egg white, slightly beaten

Lemon Cream Filling

• 1 tbsp. Sahara
• 1/4 Art. corn starch
• 1 tbsp. water
• 6 large egg yolks
• 0.5 tbsp. freshly squeezed lemon juice
• 2 tbsp. l (30 gr.) Butter

Meringue

• Protein 4 large room temperature eggs
• 0.5 tsp tartar
• 1/3 Art. Sahara
• 3 tbsp. l powdered sugar

Recipes with similar ingredients: eggs, tartar, lemon juice, starch, meringue

Recipe preparation:

1. Sift flour, sugar and salt into a bowl and mix by hand or with using a stationary mixer with a nozzle blade. Intervene butter with a dough knife or at low speed mixer until visible small pieces of oil and so that the mixture in generally began to acquire a pale yellow color (this indicates that the oil is interfered).
2. Mix water and lemon juice separately and pour everything into stirring the dough until the dough comes together. Shape out dough disk, wrap in cling film and put in the refrigerator at least 2 hours before rolling. Alternatively, the dough can freeze for up to 3 months, and before rolling defrost in the fridge.
3. Roll on a lightly floured work surface the dough into a layer a little less than 0.5 cm thick. Lightly sprinkle with flour a cake mold with a diameter of 22 cm. and put on the mold a layer of dough. Trim the edges of the dough and pinch them, making them corrugated. Put form with the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 200 ° C. Cover Chilled Base foil pie and sprinkle dried beans, uncooked rice or cargo for the cake. Bake the cake for 20 minutes, then gently remove foil and weight and bake another 8-10 minutes, until the center of the cake will not dry and begin to brown a little. How to get it the base of the cake from the oven, immediately grease it with a small amount beaten egg white. It will create a barrier to the filling and keep crust crust. Reduce oven temperature to 160 ° C.
5. Lemon Cream Filling: Medium Saucepan mix whisk sugar and corn starch, then mix cold water. Measure out all other ingredients and put beside. Bring the sugar mixture to a boil over medium heat, stirring with a whisk until it becomes thick and glossy.
6. Pour, whisking, about 1 tbsp. this thick mixture into yolks, then pour everything back into the pan and stir another one on the stove a minute. Stir in lemon juice and simmer until filling again. boils. Remove the pan from the stove and stir in the butter.
7. Then immediately pour the hot stuffing onto the cooled base pie (the filling will seem very liquid, but it will freeze over as it cools down). Put on the surface of the filling polyethylene film to keep it hot.
8. Immediately prepare the meringue: beat with a mixer on medium speed egg whites with tartar until foam appears. Then increase the speed to high and gradually pour granulated sugar and icing sugar and continue to beat until medium peaks on a raised whisk.
9. Remove the film from the hot lemon filling and spoon out half meringue on the filling (the filling will still be very soft, so proceed carefully). Be sure to distribute the meringue so that it completely covers the lemon filling to the very walls cake, then with a bamboo skewer or a small knife attach the meringue to the cream filling by drawing one touching curl.
10. Spoon the remaining meringue onto the cake and use on the back of the scapula, create spikes on it. Bake a pie about 20 minutes at 160 ° C until the meringue is browned. Cool the cake completely to room temperature, then set in the refrigerator for at least 4 hours. Recipe for Lemon share with air baked meringues.
    

    Tips for a successful lemon meringue pie

    – Add lemon juice at the end of cooking the filling. That’s better its fresh taste will remain. In addition, juice contact with corn starch (its ability to thicken decreases in acidic environment) .- It is very important that the filling is hot when applied to her meringue. If the filling cools down, the meringue will fog up and create under a liquid layer. – Be sure to distribute the meringue so that it in contact with cake. It will also help prevent education. wet layer and shrinkage of the meringue when cooling. – If meringue misted or covered with grains, this is a sign that you re-beat squirrels, crossed the meringue, or just turned out to be a day with increased humidity of air. When whipping, the proteins should be shiny and keep the middle peaks on a raised whisk. After baking meringue should be light brown with a little white spots.