viernes, 23 de marzo de 2012

HAPPY FATHER'S DAY: Lemon Meringue Pie

In order to cheer my dear Dad up on another working Father's Day, I made his favourite cake. It's the second time I've tried it and it just got better (maybe you do learn from your mistakes). I got the recipe from Call me cupcake. You might as well find something you like.


So here we go!


Pie Crust:
- 2 1/3 dl flour
- 1/2 tsp salt
- 1 tbsp powdered sugar
- 110 gr cold butter
- 2-3 tbsp cold water

(yes I don't have a rolling pin...)

Combine flour, powdered sugar and salt in bowl. Mix in the butter with your hands until smooth. Add one spoon of water at a time just to bring the dough together. Wrap the dough in plastic film and refrigerate at least 30 minutes.
Dust your work space with flour, while letting dough rest at room temperature for 5-10 minutes. Roll the dough into a circle large enough to fill your pie dish. Prick the placed dough with a fork and place in the freezer.

Prepare the oven to 200ºC. Once warm line the crust with parchment or aluminium foil and fill with dry rice or beans. Bake for 20 minutes, then remove the beans and bake for another 5-10 minutes or until golden brown (no need for that with mine... I burnt it a little in fact...). Remove from the oven and START WITH THE FILLING.

Lemon Filling:
- 4 egg yolks, room temperature 
(don´t get rid of the whites as they will be used for the meringue)
- 2 1/3 dl sugar
- 2 tbsp flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 1/2 dl water
- 2 lemons, juice and zest
- 25 g softened suggar

Preheat oven to 175ºC, place yolk in heatproof bowl. Beat them until egg yolks dissolve, then set aside.

Combine sugar, flour, cornstarch and salt in a saucepan. Stir in water, lemon juice and lemon zest. Cook stirring frequently, until the mixture comes to a boil. Mix in the butter. Remove the pan from heat and pour about 1 dl of the hot suggar mixture into the beaten egg yolks, whisking emmediately after the addition. 

Pour the new mixture into the suggar mixture and return to the heat. Continue stirring until very thick. Remove from the heat and pour into the prepared pie crust. 

- 4 egg whites
- 6 tbsp granulated suggar

In a large clean bowl whip the whites until they start to foam. Gradually add the suggar andbeat until stiff peaks form. Spread the meringue over the hot filling. 

Beak for about ten minutes or until meringue is golden brown.  

If more browning is desired use a Kitchen Torch, I did have to use it in fact, but it ends up looking great. 

Hope you like this one and try it. Enjoy! 

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