This carbonated lemon meringue pie is placed on a crunchy homemade butter crust with a pile of light Italian meringue. It is simple to make but very special! A piece of lemon meringue pie on a porcelain plate. Skip to Recipe Print Recipe This cake is a dream come true for lemon lovers! Each bite has a lot of vitality and the perfect balance of sweetness and texture.
I like this recipe with homemade butter crust, but you can make crumbled biscuits or nut crust if you want. The crunchy butter crust contrasts sharply with the soft, sparkling filling. If you don't like meringue, you can put a lot of whipped cream on it! How to make a lemon and meringue dough bottom is prepared in a food processor. 1. Make the bottom of the cake; in a food processor, mix the flour, sugar, and salt, and then mix. two. Add cold butter cubes and press into pea-sized pieces. Spray ice water while pulsing, then carefully remove the blade and use a spatula to make the final mixture. Knead the dough to make a lemon pie. Pour the mixture on a pastry mat or floured surface. Knead it a few times, then use the puff pastry to form a disc. Wrap in plastic wrap or zipper bag and refrigerate for 30 minutes. Preheat the oven to 425 degrees. Using a rolling pin, on the floured surface, press the dough into a circle that is at least 1 inch larger than the pie pan by rolling from the center to the edge.
Turn the dough and sprinkle the flour so that it does not stick to the board. Fold the dough in half, put it in the cake pan, do not stretch it, and then unfold it to put it in the pan. Using a small, sharp kitchen knife, cut the dough into dough 1 inch larger than the frying pan. Fold the edge down and curl the edge with your fingers or the pointed end of a fork. The pie crust is blindly baked and then brushed with beaten eggs. 5. Paste the pie crust. Add a circle of fringed parchment paper, then add aluminum foil to keep the pie crust support during the baking process. Load the beancake weight and bake at 425 degrees for 15 minutes. Prepare the beaten eggs by mixing the eggs with a pinch of heavy cream. Take out the foil and paper, then brush the shell with beaten eggs. Now flatten the pie crust with a sharp fork or knife, and add a tin foil tent on both sides. Bake at 425 degrees for 15 minutes, then lower the temperature to 375 degrees and bake until the center is golden brown
Once the center is golden brown, remove the cake base from the oven and set it aside. Lemon pie filling based on egg yolk and lemon juice. Make the filling: Grate 2-3 lemons to get at least two tablespoons of zest. I like to press sugar and jam into a food processor to remove the oil, but you can chop the jam. Squeeze the lemon to get 3/4 cup of juice. Add sugar/jam, cornstarch and salt to a medium saucepan. Stir to combine, then pour in water and lemon juice, and stir again-you don't want any lumps! Place on medium-high heat and stir continuously until it thickens. About 5 minutes 8. Beat five egg yolks in a medium-sized bowl and set aside. The lemon pie is mixed with butter in a copper pan. Once the mixture thickens, it's time to temper the eggs. While stirring vigorously, slowly drizzle a cup of hot lemon mixture over the eggs. Add the egg mixture to the pot while stirring, then heat and stir over medium-high heat for 2 minutes. Add the butter and stir until just combined. Transfer to a bowl, let cool slightly, fill and smooth the lemon pie with a spatula. When the filling has cooled slightly, you can transfer it to the bottom of the cake, smooth it with a spatula, and let it cool. To make meringue, you need to do two things at the same time: put a cup of sugar and 1/3 cup of water in a small saucepan and heat it over medium heat. Stir until dissolved, then heat. Add egg whites, salt and cream of tartar, slowly sprinkle with 1/3 cup sugar, continue stirring until soft peaks form, and meringue is placed on top of the lemon pie. Once the sugar reaches 240F and the egg white is at the soft peak stage, you can immediately pour the sugar into the blender.
Run the blender until the meringue is hot. Add vanilla, stir to combine, use immediately. Add meringue to the cooled cake. Use a spatula or spoon to make small spikes and tufts. Light the meringue with a kitchen flashlight or bake it in the oven for a minute or two until it turns golden brown. Refrigerate in the refrigerator until finished, about three hours. Place a piece of lemon cake next to the cut cake on the marble table. Tips for this recipe You can make this cake a day or two in advance and eat it cold, it will be delicious! The taste of lemon juice and zest is more spicy. Remember to subtract the same amount of water from the recipe. For the loose pie filling, subtract a tablespoon of cornstarch. It may be more difficult to get a clean piece, but you will like its texture. Beaten eggs can prevent the shell from getting wet, so don't skip this step!
This cake is also very suitable for biscuit crust, so please feel free to try it. ! Try to smash some lemon shortbread cookies! The lemon meringue cake is placed on a white marble table with lemon wedges next to it. Frequently Asked Questions How do you prevent the lemon meringue cake from crying? This recipe uses Italian meringue which is more stable than the simple French variety. As long as your filling is non-condensing, you really don't have to worry about tears. Baking meringue can make it a little uneasy, so browning it with a flashlight can also help solve this problem. How do you prevent lemon and meringue feet from getting wet? Baking the cake shell with eggs will form a moisture-proof layer, which can hold the cake. Beautiful crispy skin. If you plan to store the cake for a longer period of time or use a "moist" cornstarch filling, you can coat the base of the cooled baked cake with a layer of melted white chocolate as a barrier. Finally put it in the refrigerator?
Your lemon meringue cake can be kept at room temperature for several hours, but it should be refrigerated for longer. The lemon meringue cake can be stored in the refrigerator for about 3 days. If you like this recipe, try these. Put a slice of banana cream pie on the painted porcelain plate. Apple Pie Recipe A top-down photo of a chocolate cake covered with whipped cream and grated chocolate. Top view of a chocolate cake, covered with whipped cream and chocolate chips. A bowl of whipped cream. Pumpkin Pie Recipe If you have tried this simple lemon meringue pie recipe, please don't forget to leave a rating and tell me how it works in the comments below, I am very happy to hear from you!