It was a long time that I wanted to try the recipe for the classic lemon meringue pie, or a tart lemon curd and covered with a meringue stuffed by flame flamed. When I found some wonderful organic lemons (and because a neighbor's field crops) I couldn't resist. I didn't know which recipe to follow. Eventually, After careful scrutiny, I chose that of Ernst Knam, with one variation: I did not put the jelly in the lemon curd and I baked the shell (already precooked in white) for 15 minutes with the cream inside, so that you rassodasse for good. Then, I kept the cake in the refrigerator for up to one hour before serving. Is’ came out great: slightly tart lemon curd, well balanced by the sweetness of the meringue and the buttery flavor of the pastry. On the other hand the recipe is Knam: If this is not a guarantee… I preferred to make mini tarts instead of one whole pie, but it's up to you to choose.
Ingredients for a cake pan to hinge from 22-24 centimetres:
- 300 grams of pastry (find here the recipe)
- butter and flour for the cake Pan
- 250 grams of soft meringue (find here the recipe)
for the lemon cream
- 5 eggs
- 300 grams of sugar
- 180 ml lemon juice
- grated rind of lemons
- 200 g of cold butter into small pieces
Preheat the oven to 180 degrees static. Grease and flour a cake pan from 22-24 centimetres. Roll out the pastry and line the bottom and sides of the mold, then prick the bottom with the prongs of a fork and cook in white (covered with parchment paper and with in a handful of dried vegetables) for 20 minutes. While the pastry cooks, prepare the lemon cream: put into a pan with lemon juice (filtered), grated lemon zest, the whole eggs and sugar. Cook the curd, stirring constantly with a whisk and a low heat, until it reaches the temperature of 83 degrees (If you have a meat thermometer) or until the cream has thickened. If you don't have a thermometer, Cook the custard on the heat less potent than you and lit at minimum power, because otherwise the yolks could clot and you would find yourself in my hands an omelette. You have to get an intense yellow color cream, smooth and dense. Remove the custard from the heat and allow to cool while stirring until it reaches a temperature of 60 degrees and add butter, stirring until it is completely blended.
Pour the cream in the pastry shell.. Bake at 160 degrees for 15 minutes. Make the cake to cool completely. Remove from the baking sheet.
Using a sac-à-poche decorate the cake with the meringue as Favorites, then caramelize the meringue with the appropriate stem. If you don't have it (and I don't know how to do without) put in the oven for one minute with function ' grill ': attention because it burns easily. The sweet remains perfectly in the refrigerator up to 3 days, but it won't last ever three days. Bon appétit!