Lemon Meringue Pie (Tarte au citron meringuée)
1 hour 30 min. Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Lemon meringue pie (Tarte au citron meringuée) – a magnificent classic of French cuisine, it is made from shortcrust pastry, decorated with lemon cream, which is a mixture of eggs, sugar, lemon juice and zest and can be meringue or not, at your discretion. Lemon meringue pie is one of the most common desserts in France. You will find it in all pastry shops and in the menu of all good restaurants. Ideal for making this lemon meringue pie is to use a mold with a diameter of 22 to 24 cm.
Recipe Ingredients
Cooking Recipe
Pour the egg mixture into flour and butter and quickly rub the egg mixture into the dough. Collect the dough in a com, if the dough breaks up add 1 tbsp. cold water or milk. Knead the dough on the table so that the butter is evenly distributed, wrap it in plastic wrap and place in the refrigerator for at least 30 minutes.
Grease the bowl where the meringue will be whipped with lemon, the skins left after the cooking of the cream are perfect for this. Two egg whites, they also remained after making the dough, pour into a bowl and beat vigorously until strong peaks. It's best to do everything in a food processor. Gradually add sugar while continuing to beat. The mass should double and not slide off the whisk. The test is simple, turn the bowl over, the meringue should remain in the bowl.
Next, place lemon cake under a very hot oven grill, you need to make sure that the meringue is not burnt. Or you can use a burner, choose your option.