Recipe of Speedy Lemon meringue pie
Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lemon meringue pie. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lemon meringue pie is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lemon meringue pie is something which I’ve loved my entire life. They’re nice and they look wonderful.
Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic. Check out Food Network fans' favorite lemon meringue pies and choose a familiar dessert with just the right twist.
To get started with this recipe, we have to prepare a few components. You can have lemon meringue pie using 21 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lemon meringue pie:
- Take Per la frolla
- Make ready 100 g burro
- Take 100 g zucchero
- Get 40 g uova intere
- Make ready 1,5 g sale
- Make ready 1/2 stecca vaniglia
- Get 4 g lievito in polvere
- Get 200 g farina debole
- Get qb Legumi secchi
- Prepare Per la crema al limone
- Prepare 5 uova
- Make ready 300 g zucchero
- Make ready 180 g succo di limone
- Make ready 200 g burro freddo
- Make ready 1 foglio gelatina alimentare
- Get qb Acqua fredda
- Get Per la meringa italiana
- Take 125 g albumi
- Make ready 25 g zucchero semolato
- Get 50 ml acqua
- Get 175 g zucchero semolato
A lemon curd filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie. What happens when the lemon curd fails to set properly? Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
Steps to make Lemon meringue pie:
- Ho lavorato il burro con lo zucchero e la vaniglia. Ho unito le uova, la farina, il lievito e il sale. Ho coperto la frolla con la pellicola e fatta riposare per 30 minuti. Trascorso questo tempo ho steso la frolla a 2,5 mm in uno stampo da 22 cm imburrato. Ho coperto la base della torta con la pellicola o con la carta forno, quindi distribuito i legumi secchi e cottp in bianco la frolla a 175° per 20 minuti
- Per la crema al limone ho reidratato la gelatina in acqua fredda. Ho sbattuto le uova con lo zucchero. Ho scaldato il succo di limone ed unito il composto di uova e zucchero al succo di limone, cuocendolo fino a 83°. Ho tolto dal fuoco e raffreddato a 60°. Ho unito il burro e la gelatina.
- Ho cotto in un pentolino 175 g di zucchero con l’acqua fino a raggiungere la temperatura di 121°. Quando lo sciroppo arriva a bollore, ho iniziato a montare nella planetaria gli albumi con gli altri 25 g di zucchero. Ho versato a filo lo sciroppo sugli albumi, continuando a montare, fino a completo raffreddamento.
- Per la composizione della torta ho versato la crema al limone nel guscio di frolla e fatta raffreddare. Ho riempito un sac à poche con la meringa e decorato la torta. Per finire in bellezza, ho fiammeggiato la torta con il cannello.
What happens when the lemon curd fails to set properly? Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. In a small bowl, combine flour and salt; cut in shortening until crumbly. This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it's impossible to resist.
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