Lemon meringue pie: a beautiful dessert to surprise everyone
published on 12 April, 2024 at 12:52
INGREDIENTS
For the base:
80g (5 tbsp) of soft butter
A pinch of salt
60g (4 tbsp) of powdered sugar
20g (2 ½ tbsp) of ground almonds
25g (3 tbsp) of cornstarch
30g (½ medium) of egg, whisked
130g (1 cup) of cake flour
For the lemon curd:
100ml (6 ½ tbsp) of lemon juice
30g (2 tbsp) of passionfruit puree
70g (3 medium) of egg yolks
100g (2 medium) of eggs
100g (½ cup) of sugar
3g (1 tsp) of instant gelatin powder
80g (5 ½ tbsp) of soft butter
For the meringue:
30ml (2 tbsp) of water
120g (⅝ cup) of sugar
70g (2 medium) of egg whites
30g (2 tbsp) of sugar (for the egg whites)
20ml (1 tbsp) of lemon juice
2g (½ tsp) of instant gelatin powder
METHOD
1 For the base crust whisk butter until pale and creamy. Separately sift salt, powdered sugar, ground almonds and cornstarch. Add the dry mixture to the butter, and mix well.
2. Pour in the egg and beat to combine. Lastly, work the flour into the mixture and set the pastry to chill in the fridge for 1 hour.
3. Roll the pastry out into a 2 mm rectangle. Chill for 30 minutes. Cut out 6-8 cm circles and 6x2 cm strips out of it. Form tartlet base as shown in the video. Bake at 160C/320F for 13-15 minutes. Let cool down before removing from the pans.
4. For the curd mix lemon juice, puree, egg yolks, eggs, and sugar well. Transfer to the lowest heat possible and cook, stirring all the way through, for 15 minutes. Whisk in gelatin.
5. Pour the curd base into a cup and blend in soft butter. Transfer into the piping bag and fill the tartlet shells with curd. Level out with a spatula and chill in the fridge for 2 hours.
6. For the meringue, cook 120g of sugar with water until it reaches 118C. While the syrup is on the stove, beat egg whites with 30g of sugar until stiff peaks form.
7. Heat up gelatine with lemon juice until dissolved.
8. Carefully pour syrup into the egg whites, while working the meringue with a mixture. Lastly, add the lemon and gelatin mixture and beat once more. Let cool down slightly before transferring into the piping bag.
9. Pipe meringue over tartlets and caramelize them with a torch. Sprinkle some zest on top.
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Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
🇺🇸If you buy from US: https://cooki.st/volume2wowbook
🇬🇧If you buy from UK: https://cooki.st/vol2book
🇪🇺If you buy from other EU countries: https://cooki.st/cookistwownewbook
For the base:
80g (5 tbsp) of soft butter
A pinch of salt
60g (4 tbsp) of powdered sugar
20g (2 ½ tbsp) of ground almonds
25g (3 tbsp) of cornstarch
30g (½ medium) of egg, whisked
130g (1 cup) of cake flour
For the lemon curd:
100ml (6 ½ tbsp) of lemon juice
30g (2 tbsp) of passionfruit puree
70g (3 medium) of egg yolks
100g (2 medium) of eggs
100g (½ cup) of sugar
3g (1 tsp) of instant gelatin powder
80g (5 ½ tbsp) of soft butter
For the meringue:
30ml (2 tbsp) of water
120g (⅝ cup) of sugar
70g (2 medium) of egg whites
30g (2 tbsp) of sugar (for the egg whites)
20ml (1 tbsp) of lemon juice
2g (½ tsp) of instant gelatin powder
METHOD
1 For the base crust whisk butter until pale and creamy. Separately sift salt, powdered sugar, ground almonds and cornstarch. Add the dry mixture to the butter, and mix well.
2. Pour in the egg and beat to combine. Lastly, work the flour into the mixture and set the pastry to chill in the fridge for 1 hour.
3. Roll the pastry out into a 2 mm rectangle. Chill for 30 minutes. Cut out 6-8 cm circles and 6x2 cm strips out of it. Form tartlet base as shown in the video. Bake at 160C/320F for 13-15 minutes. Let cool down before removing from the pans.
4. For the curd mix lemon juice, puree, egg yolks, eggs, and sugar well. Transfer to the lowest heat possible and cook, stirring all the way through, for 15 minutes. Whisk in gelatin.
5. Pour the curd base into a cup and blend in soft butter. Transfer into the piping bag and fill the tartlet shells with curd. Level out with a spatula and chill in the fridge for 2 hours.
6. For the meringue, cook 120g of sugar with water until it reaches 118C. While the syrup is on the stove, beat egg whites with 30g of sugar until stiff peaks form.
7. Heat up gelatine with lemon juice until dissolved.
8. Carefully pour syrup into the egg whites, while working the meringue with a mixture. Lastly, add the lemon and gelatin mixture and beat once more. Let cool down slightly before transferring into the piping bag.
9. Pipe meringue over tartlets and caramelize them with a torch. Sprinkle some zest on top.
------------------------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
🇺🇸If you buy from US: https://cooki.st/volume2wowbook
🇬🇧If you buy from UK: https://cooki.st/vol2book
🇪🇺If you buy from other EU countries: https://cooki.st/cookistwownewbook
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