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Recipe of Lemon Pie with Toasted Meringue
Recipe

Lemon Pie with Toasted Meringue

1h
25 mins
Low
27
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The lemon pie is one of the most classic and delicious desserts that you can enjoy in the company of friends and family. The best thing about this lemon pie is that it has a crunchy base that is baked and decorated with a delicious toasted meringue cover. You'll love it!
Learn more about Mauricio Eggleton

Ingredients

4 portions
  • 300 grams flour, for the base
  • 60 grams sugar, for the base
  • 1 teaspoon salt, for the base
  • 180 grams unsalted butter, for the base
  • 1 egg, for the base
  • 10 milliliters Water, cold, for the base
  • 300 milliliters whole milk, for the filling
  • 60 grams cornstarch, for the filling
  • 150 grams sugar, white, for the filling
  • 100 milliliters lemon juice, for the filling
  • 1 lemon, zest, for the filling
  • 4 egg yolks, for the filling
  • 80 grams unsalted butter, for the filling
  • 3 egg whites, for the meringue
  • 70 grams refined sugar, for the meringue

Preparation

Preheat the oven to 180 ° C.
In the glass of the processor, sift the flour with the help of a strainer; add the sugar and salt.
In the same glass add the cold butter in cubes and mix with the attachment of the mixer blade until it is a sandy consistency.
To the same mixture add an egg scrambled with water and mix again so that it is a more uniform dough and it is not sticky. Cover with plastic wrap and let it rest for 1 hour.
Without manipulating the dough too much, stretch the dough to the size of the mold you are going to use and not too thick.
Shape the dough into the shape of the pan to cover completely and cut the excess with a knife. Refrigerate 5 minutes again.
Bake for 15 minutes at 180 degrees, until well browned.
For the filling, in a bowl add the cornstarch, sugar, lemon juice, lemon zest and the egg yolks and mix very well until no lumps remain.
Add warm milk to the previous mixture while continuing to mix and bring to a pot on the stove over low heat. It is important not to stop moving so that the egg does not cook.
Remove from heat when the mixture thickens.
Let cool and add the unsalted butter at room temperature to the base of the lemon pie to give more body to the mixture; stir until all the butter is dissolved.
For the meringue, place the whites and sugar in a double boiler, mix very well so that the whites do not set and stir until all the sugar is dissolved.
Pour the whole mixture into the blender for about 10 min until the meringue is more solid, just like nougat.
Assemble the meringue and toast with a blowtorch.

PRESENTATION

Serve a slice on a small plate with a lemon wedge.

TIPS

To know if it is cooked, insert a toothpick or knife and if it comes out clean, it is ready.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
338.1
kcal
16.91%
Carbohydrate, by difference
44.2
g
14.73%
Protein
3.3
g
6.6%
Total lipid (fat)
16.9
g
26%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (1)
Natalia Barrera Sandoval
20/01/2021 17:55:06
Deliciosa

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