РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
This recipe is adapted from Walter Staib's 2013 Sweet Taste of History cookbook. Simple and sweet, a classic lemon meringue pie is not very time-consuming to make and calls for basic ingredients such as flour, butter, eggs, and lemon juice. The trickiest part is to pull off a perfect meringue, but as long as the bowl is dry and clean, no egg yolks enter the mix, and you do not underbeat the egg whites, no problems will arise.
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СОСТАВ РЕЦЕПТА
ШАГИ
Start with preparing and pre-baking the pie crust. In a medium-sized bowl, mix the flour and the salt. Using your hands or a pastry cutter, cut in the cold butter until the mixture becomes crumbly and coarse.
One tablespoon at a time, add the water. Mix the ingredients after each addition until a dough ball starts to form. The goal is to add enough water to keep the dough ball together, no more no less.
Shape the dough into a disc, cover with plastic wrap, and leave it to cool in the refrigerator for 30 minutes.
Preheat the oven to 400°F/200°C.
On a lightly floured kitchen surface, roll out the dough into a ¼-inch (0.6 cm) thick circle and place it in a 9-inch (23 cm) pie pan.
Line a piece of parchment paper over the dough and pour rice or dried beans over it to prevent the dough from buckling in the oven.
Bake the dough for 15 minutes until it turns golden brown.
Proceed with making the lemon filling. In a saucepan, whisk together the eggs, egg yolks, lemon zest, and sugar. Mix in the lemon juice and cook the mixture over medium heat, stirring throughout. Remove the curd from the heat once it becomes very thick.
Pour the curd into a large bowl and whisk in the butter.
Pour the lemon filling into the pie crust.
To make the meringue, first the oven to 400°F/200°C. In a dry mixing bowl whip the egg whites on medium speed until foamy. One tablespoon at a time, add the sugar, whipping the meringue at high speed until stiff peaks start to form.
Using a spoon or a piping bag, spread the meringue over the lemon curd. Bake for 12-15 minutes until the meringue has browned.
ДРУГИЕ РЕАЛИЗАЦИИ
This recipe is adapted from the www.cuisineaz.com website. When you are on a tight schedule but still want to make a delicious lemon meringue pie, this is a recipe that takes very little time and effort to prepare since it uses store-bought shortcrust pastry. Additionally, cornstarch is used as a gelling agent to make the lemon curd.
This recipe is adapted from the wistsandzests.com website. To counterbalance the acidity of traditional lemon curd, adding sweet stone fruit leads to a beautifully elegant filling that is perfect for hot summer days.
This recipe is adapted from the portandfin.com website. If you prefer muffin-like desserts that can be nibbled while on the go, here is a simple recipe that encapsulates the essence of a lemon meringue pie in snack-sized bites of citrusy delight. For this recipe, a mini muffin pan that serves 24 little pies is needed.
ВАЖНЫЕ ДЕТАЛИ
When making the meringue, make sure that your egg whites are at room temperature. Room temperature egg whites not only whip faster than cold eggs, but they whip into a greater volume as well.
Weeping meringue is a common problem when making lemon meringue pie. To stop a slippery layer forming between the meringue and the curd, make sure that the curd is hot when topping it with the meringue. This way, you will enable the meringue to cook from the bottom slightly. Additionally, the bowl in which you are making the meringue must be dry, clean, and grease free.
Once you have spread the meringue over the curd, give it a couple of swirls with a spatula. By doing this, you will create little peaks on top of the pie, which will give it a more rustic look.
It is often unclear how to check if the curd has been perfectly cooked or not. One solution is to drag a spatula through the curd, and if you can see the bottom of the pan for a couple of seconds before the curd falls back on itself, you will know that it is done.
To ensure a perfect slice of lemon meringue pie, it is important to let the pie cool before cutting and serving it. If you cut the pie before the curd has stiffened, it will probably break, and the meringue will fall. Also, you might want to cool your knife with cold water before cutting the pie.