Lemon meringue pie



This is a very interest recipe, because grandma making it easy.This pancake is thickened with cornstarch, flour and egg yolk and does not contain milk.

* Ingredients :

Baking ° 225/8 oz plain flour 175 g / 6 oz butter ° 45 g / 1 oz icing sugar ° 1 large non-poultry egg, beaten with lemon filling ° 6 lemons, peel and juice ° 65 g / 2 oz cornmeal ° 250 g / 9 oz sugar ° 6 egg yolks for meringue ° 4 Egg white ° 225 g powdered sugar ° 2 teaspoons corn flour  

* How to make lemon cake :

 Preheaat oven to 180°C/350°F/gas 4

First making the pastries.Use a blender to measure and blend the flour and butter until the mixture looks like breadcrumbs.Place the dough on the work table and roll it out to a thickness of 3 mm.Use a rolling pin to lift and move the dough so that the baking pan is aligned with the 23 cm base.When you put the dough in the corner, be careful not to stretch the dough.CoverING with plastic film & refrigerate for 30 MIN .Remove the baking sheet lined with parchment paper from the refrigerator and cut off any excess dough.Press the top of the dough down so that it is slightly higher than the top of the pan.The baking tray is lined with aluminum foil and filled with breadcrumbs.Bake for 15 minutes, then remove the beans and parchment paper and place in the oven for another 5 minutes.

Removing from oven & minimize temperature to 170°C / 340°F / Gas 3°.For the filling, mix the lemon zest and juice with the corn flour and stir to form a smooth paste.Put 450 ml of water in a saucepan and bring to a boil.Pour the lemon and cornmeal mixture into the hot water, stir until the mixture thickens, then remove it from the heat.Put the sugar and egg yolk in a bowl and mix well with the lemon mixture in the pan.Beat over medium heat until smooth.Let it stand for one minute, then pour it into the baking dish.

For meringues, beat egg whites in stand-alone mixer until soft peaks form when whisk is removed. Add the icing sugar a little at a time, and continue to beat until the meringue is stiff and shiny. Add cornmeal, whisk again.Transfer to a baking tray and spread the meringue over all the lemon fillings.Then roll a roll on the meringue.Bake in the oven for about 15 minutes, until the filling is fully cooked and the meringue is golden brown and slightly crispy.Let it cool completely before slicing or serving it hot.  


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