Tart citrus
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Lemon meringue pie
ingredients
servings
8
Type 00 wheat flour
250 oz
Icing sugar
100 oz
Lemon juice
100 fl oz
Eggs
3 unit
White sugar
270 oz
Egg, egg white
70 oz
Water
30 oz
Butter
190 oz
Cornflour
2 spoons
Desserts from United Kindom
Lemon meringue pie
Lemon meringue pie
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An English tart, to bring some color to the table! The secret is to pull the cream well and not to whip the egg whites too much: otherwise you find yourself with two unmade elements and an unpleasant consistency. If you want, lemon curd, roll it with a couple of tablespoons of cornstarch instead of flour. Also, pay attention to the acidity of the lemon, because if it is too much, the cream will give too much contrast. However, it seems very difficult, but in reality it is enough to take our hand !! Try it and let me know !!
preparation
step 1
PASTA FROLLA. Work the cold butter with the flour until you have a sandy mixture. Then add an egg and icing sugar. Work quickly and put to rest in the fridge.
step 2
LEMON CURD. Taking care to have filtered juice, add 120 grams of sugar and 65 grams of butter. Heat all in a saucepan until the butter has melted. Over medium heat, slowly add the eggs to the wire: in 10 minutes the cream must have pulled without going crazy.
step 3
Meringue. Whisk the egg whites with 30 grams of sugar. Dissolve the remaining 120 grams with water up to 121 degrees: add half at a time to the egg whites, whipping well each time.
step 4
CAKE. Spread the shortcrust pastry on a 20 cm disk and cook at 180 degrees for 15 minutes with some scales and 10 minutes without. Remove from the oven, fill with the cream and decorate with a sac-a-poche with the meringue, trying to make spikes. Cook for another 5 minutes, until golden brown.
