Like those of you who were there for the Thanksgiving dinner know, it's a tradition for me to have this pie as well as the pumpkin pie as a follow up to the delicious turkey. The few times I made lemon meringue pie before, I just bought a box of jello with two envelopes inside and it was ridiculously easy to make from that. Here, in Sweden, things are different and even though we found the box with the pumpkin pulp to make the other pie, I had to find another solution for the lemon meringue pie. I looked on the Internet for something easy but that seemed good too!
The recipe comes from this website
On the website they are doing a quite fancy crust. In our case we used the regular recipe that we also use for the salty pies, but using gluten free flour (which I don't recommend to use if you don't have to because its very painful! Thanks to Riccardo and Flavia, it went smoothly though!). Grease a 9 in (23 cm) and put the crust in. Bake it at 200 C for 8-10 min until pale golden.
While this is in the oven, prepare the filling. Mix 2 tablespoons of flour (the recipe calls for cornflour, but we did very good with regular (gluten free) flour), 125 ml of sugar and the finely grated zest of 2 large lemons in a medium pot. Mix while warming up and stir in 125 ml of fresh lemon juice (juice from 2-3 lemons) gradually. Add 200 ml of orange juice into the pot and cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and incorporate 85g of butter, cut into pieces until melted. Beat 3 egg yolks (save the whites for the meringue) and a whole egg together, stir into the pot and return to a medium heat. Mix vigorously for a few minutes, until the mixture thickens and plops from the spoon. Put aside.
Now prepare the meringue. Put the 4 egg whites (I can't remember that I add one extra, maybe I just used the 3 already separated, this will make the meringue a little smaller, but it's still good, you should adjust the sugar accordingly if you decide to just put 3) in a large bowl. Whisk until you obtain soft peaks (when you stop the beater and bring it out of the mixture, hold it horizontally and you will see how it holds to the whisk). Then, add 125 ml of sugar a spoonful at a time, whisking between each addition without overdoing it. Whisk in 2 teaspoons of flour, then add another 125 ml of sugar, again a little at a time, until smooth and thick.
Warm up the lemon filling and pour in the crust. Put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook). Return to the oven for 18-20 min at 160 C until the meringue is crisp and slightly coloured. Let the pie cool a couple of hours at room temperature, then in the fridge. The website calls for 30 min to an hour, but even after 2h it was still not cold enough for my taste.
The recipe comes from this website
On the website they are doing a quite fancy crust. In our case we used the regular recipe that we also use for the salty pies, but using gluten free flour (which I don't recommend to use if you don't have to because its very painful! Thanks to Riccardo and Flavia, it went smoothly though!). Grease a 9 in (23 cm) and put the crust in. Bake it at 200 C for 8-10 min until pale golden.
While this is in the oven, prepare the filling. Mix 2 tablespoons of flour (the recipe calls for cornflour, but we did very good with regular (gluten free) flour), 125 ml of sugar and the finely grated zest of 2 large lemons in a medium pot. Mix while warming up and stir in 125 ml of fresh lemon juice (juice from 2-3 lemons) gradually. Add 200 ml of orange juice into the pot and cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and incorporate 85g of butter, cut into pieces until melted. Beat 3 egg yolks (save the whites for the meringue) and a whole egg together, stir into the pot and return to a medium heat. Mix vigorously for a few minutes, until the mixture thickens and plops from the spoon. Put aside.Now prepare the meringue. Put the 4 egg whites (I can't remember that I add one extra, maybe I just used the 3 already separated, this will make the meringue a little smaller, but it's still good, you should adjust the sugar accordingly if you decide to just put 3) in a large bowl. Whisk until you obtain soft peaks (when you stop the beater and bring it out of the mixture, hold it horizontally and you will see how it holds to the whisk). Then, add 125 ml of sugar a spoonful at a time, whisking between each addition without overdoing it. Whisk in 2 teaspoons of flour, then add another 125 ml of sugar, again a little at a time, until smooth and thick.
Warm up the lemon filling and pour in the crust. Put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook). Return to the oven for 18-20 min at 160 C until the meringue is crisp and slightly coloured. Let the pie cool a couple of hours at room temperature, then in the fridge. The website calls for 30 min to an hour, but even after 2h it was still not cold enough for my taste.
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