Lemon meringue pie
Sanded pie for lemon pie
For mounting it It is important and necessary that each thing is cooled down so that the dough impregnates the cream and soften it and that the melon cure too hot can drop the white snow at the risk of having a transparent liquid on the pie.
* Wheat flour: 250 g
* Sweet butter: 150 g
* Sugar ice cream: 100 g
* Egg (s): 1. Almond powder: 100 g
Preheat the oven to 180 ° C (item 6). In a bowl, mix the butter with the icing sugar, add the egg then the flour and the almond powder (do not over work the dough). Make a ball with the dough, put it in a food film and let it rest for at least 15 minutes in the fridge. Using a rolling pin, roll out the dough and divide it into pie circles. Cool again for 30 minutes. Arrange parchment paper and ceramic balls on the dough, and bake the pie stock for 15 to 20 minutes.
Lemon curd - 1 sheet (s) of gelatin - 50 g butter
2 untreated yellow lemon
3 egg (s)
200 g sugar 1 tbsp. to c. cornstarch
Rehydrate the gelatin for 10 minutes in cold water.
Cut the butter into small cubes. Grate the zest of one lemon and squeeze the juice of both lemons.
Place the eggs and sugar in the bowl. Set the timer on 1 minute and the speed on 3
Place the whip on the blades. Add butter, lemon juice, zest, starch and drained gelatin. Set the timer on 5 minutes, the temperature on 90 ° C and the speed on 3.
Pour into a bowl and let cool
Make the meringue:
* 6 egg whites
* 300 g of icing sugar
Stewing the egg whites into firm snow.
Add the sugar and continue beating at full speed for a good 5 minutes.
When the meringue is ready ...
Put in a pastry bag and place hazelnuts on the whole surface of the pie. And browning with the torch or under the grill of the oven but be careful to keep an eye on it