I love lemon meringue pie with its little tangy note, offset by the sweetness of the meringue. Just talking about it makes me dreamy. I have tried many recipes and it is really delicious and well-balanced : there is a very thick layer of lemon and the meringue is soft as a cloud. As it is a bit heavy, I like the format tarts. Be careful, not try to get a crisp meringue, it tasted soft.
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Lemon meringue pie
Based on a recipe by Marmiton
Prep : 15mins
Cooking : 25 +15mins
Serves 6 tarts or 1 great pie
- 4 organic medium lemons
- 150g sugar
- 3 eggs
- a tablespoon of cornstarch
- 2 egg whites
- 100gr icing sugar
- 1/2 teaspoon baking powder or baking soda
Unroll the pastry in a pie buttered and floured (or 6 small tart pans). Prick the bottom of the pie and cook at 180 degrees 25/30mn until pastry is golden.
Wash lemons, en zester 2 and press the 4. In a saucepan, Heat over low heat zest, lemon juice, sugar and cornstarch. Add beaten eggs, stirring constantly. Transfer over to high heat and continue stirring with a whisk until the mixture is thick. Pour this mixture over the baked pie pastry.
Prepare meringue : Using egg beaters, up the egg whites very tight with a pinch of salt. When they begin to be firm, add the sugar and yeast. Beat until the egg whites become nice and firm again. Cover the pie with the egg whites.
Bake at 120 ° -150 ° for 15 minutes until the meringue goldens. Allow 10 minutes more if you want the meringue to dry a bit more.
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PS: Once is not custom, here's a little drawing, taste in my next recipe designer of the super Magalie's illustrated chronicles blog. See you next week!!!
this recipe seems excellent,I'm surprised the addition of yeast in the egg whites.
I'll give it a try.
Good appetite.
This is my favorite dessert, how did you guess? ^^
the result is awesome, the recipe is very well explained! by cons I did not know what “white heat” meant… I let you imagine the state of shortcrust pastry after 10 mins…
Hello Myriam,
Indeed, I should have specified, excuse me. Bake blind : First cook the pastry only to then be able to add a garnish to be cooked with little or no.
There are two good techniques do not miss cooking the pie white on the site Chef Simon.
Soon,
AnneSO
hello,
Question urgentisime, is sufficient that two lemons ?
Another issue not least : you have the “brands” paste the List to another, I confess to being disappointed by a lot and I can not find in “valid”.
Thank you, I have a dinner this weekend and desert, guess what I decided to do?
Kisses and good weekend to you.
Helena
Hello,
I am a pastry chef and I confess to being somewhat surprised by the addition of baking powder into the meringue…
In large houses were more likely to make Italian meringue (sugar syrup cooked to 121 ° C and then poured over egg whites)much better texture and especially very good to prevent the proliferation of bacteria, because people often leave their pie 2 days in the fridge and it should not be forgotten that these are raw egg whites in this recipe . After a spatula spread a bed or a sleeve pocket is according conveniences (and especially the equipment available!)
The trick is to pass the torch or default (but much better) the broiler for a few seconds to color slightly.
These culinary blogs make me cringe a little because the pastry recipes are mostly very silly. But it is very interesting, however, for the part because salt is not formed as a cook I like to experiment with recipes for cakes, salted or in such other.
Good luck anyway.
Camille @: The value of blogs is to put the kitchen baking and cooking for everyone. If revenues are silly how important? Not everyone has the time or the necessary utensils to make professional recipes. The yeast is not essential but it helps those who are struggling to make meringues to do much swell. I often Italian meringue, but it's really long and it takes a thermometer. Anyway, thank you for your advice, ca allows everyone to progress! Soon.
Yum yum I want to do!!! It's over tomorrow I put myself ^ ^
Again, thank you for this delicious recipe. It lacks, however, early in the type of dough ingredients!
@ Apple: Indeed, let me know thank you, small mistake quickly corrected!
For a first try your recipe I chose the lemon tart. I must say that I am pleasantly surprised by the accuracy of the quantities of ingredients!Everything is perfect! By cons I've been training a few lumps when I added the cornstarch…how to avoid it next time? (this will be PERFECT lol)Thank you!