Meringue lemon pie

lemon meringue pie

2 weeks already, 2 kids at home and for the moment things are going easily. Joséphine is a quiet baby girl and her brother is already taking care of her and command her. Yesterday while we were eating Joséphine started to cry, after some kisses from her brother who tried to calm her down, I told him « dis lui chut et fais dodo » (tell her to be quiet and to take a nap). So he went to her, sticking out a finger to her face and shouting « CHUUUUUUUTTT!!!!!!!!!!! FAIS DODO ». We just tried not to show him how much we were laughing.

Here is the second dessert for A.’s birthday largely inspired from a Christophe Felder’s recipe in the Elle à Table of january-february 2010. I did the pate sucrée from PH and changed the meringue that was too fluffy according me.

By the way I am participating to the « competition » blog dell’anno, you just have to register and vote for me if you want to  ;-)  (categories photo and recipes)

Lemon meringue pie

For the pate sucrée see here

Lemon cream

  • juice and zest of 2 bio lemons
  • 2 eggs + 3 egg yolks
  • 80 g sugar
  • 70 g salted butter

Meringue

  • 3 eggwhites
  • 120 g sugar

Prepare the pate sucrée the day before

Lemon Cream

  1. Warm up the oven at 170°C.
  2. In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
  3. As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
  4. Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
  5. When the pasta is cold, pour the lemon cream.
  6. Bring the temperature of the oven to 220°C.

Meringue

  1. Beat the eggwhites until stiff adding the sugar in 3 times
  2. Cover the lemon cream with it
  3. Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)

Tarte citron meringuée

Pour la pate sucrée voir ici

Crème au citron

  • Jus et zestes de 2 citrons bios
  • 2 oeufs + 3 jaunes d’oeufs
  • 80 g de sucre
  • 70 g beurre demi sel

Meringue

  • 3 blancs d’oeufs
  • 120 g de sucre

Préparer la pate sucrée la veille

Crème au citron

  1. Préchauffer le four à 170°C.
  2. Dans une casserole verser le sucre, les oeufs et jaunes d’oeufs et le jus et zestes des citrons. Mélanger.
  3. Porter à feu doux et dès que le mélange commence à bouillir ajouter le beurre. Mélanger jusqu’à ce que la crème épaississe puis la réserver.
  4. étaler la pate sur 4 mm d’épaisseur et la déposer dans un moule à tarte. Couvrir d’une feuille d’aluminium et recouvrir avec des noyaux ou des graines (ainsi la pate ne lèvera pas lors de la cuisson). Enfourner pour environ 25 mns (la pate doit etre dorée).
  5. Laisser refroidir la pate puis y verser la crème au citron.
  6. Augmenter la température du four à 220°C.

Meringue

  1. Monter les blancs en neige très ferme, en ajoutant en 3 fois le sucre.
  2. Recouvrir de meringue la crème aux citrons
  3. Enfourner pendant 5 minutes (ou jusqu’à ce que la meringue soit légèrement dorée).

Torta al limone meringata

Per la pate sucrée

Crema al limone

  • succo e buccia di 2 limoni
  • 2 uova + 3 tuorli
  • 80 g zucchero
  • 70 g burro salato

Meringa

  • 3 albumi d’uovo
  • 120 g zucchero

Preparare la pate sucrée il giorno prima

Crema al limone

  1. Accendere il forno a 170°C.
  2. In una pentola mettere lo zucchero, le uova, il tuorlo, la buccia ed il succo di limone insieme. Mescolare.
  3. Portare ad ebollizione  a fuoco basso. Quando comincia a bollire aggiungere il burro. Mescolare bene fin quando la crema non diventa più consistente.
  4. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm. Coprire con un foglio d’alluminio e stendere su quest’ultimo dei noccioli di pesca o di albicocca o dei legumi secchi (per evitare che la pasta si gonfi durante la cottura). Infornare per circa 25 minuti (la pasta deve essere dorata).
  5. Lasciar raffreddare la pasta e poi versare la crema al limone.
  6. Aumentare la temperatura del forno a 220°C.

Meringue

  1. Montare l’albume a neve (ben compatta), aggiungendo lo zucchero in 3 volte.
  2. Ricoprire di piccole meringhe la crema di limone.
  3. Mettere in forno per 5 minuti (o fin quando la meringa è leggermente dorata).

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