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Lemon meringue pie

by Ada Parisi
5 min read

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!


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Mauro March 31, 2015 - 21:26

But I don't understand!
The meringue should be cooked or soft remains on top?

Sicilians creative in the kitchen March 31, 2015 - 22:22

Hello Mauro, This is a soft meringue. The prepare and remain as is, soft like cream. Then the flame with the torch suitable or you can switch, already put on the cake, one minute in the oven under the grill, but you have to be very careful that it does not darken too. It burns in a Flash, believe me I have already experienced… The meringue you want you and that you bake in the oven is something else. This preparation is in fact already cooked, because the egg white steams 62 degrees and pour syrup over egg whites is 121 and then pasteurize. Let me know if they have been clear. Hello, ADA

Tamara March 23, 2015 - 09:53

Hello! They look really delicious!
I tried myself to make this cake, but I hadn't cooked the cream in their shells and actually had remained very soft. Next time I'll try to give an added cooking. Thanks for the tip!

Sicilians creative in the kitchen March 23, 2015 - 11:13

Hi Tamara! Then, also I tried raw, but did not convince me, so I tried this recipe for a French pastry chef and I have to say, for my taste, is much better: the custard is firmer, is more good and intense and it lasts much longer. If you try let me know how you are! The alternative to Italian meringue for coverage is obviously whipped cream, I used always to have a life of sweet meringue! I embrace you, ADA


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