LEMON PIE WEEK

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Hello my little kitties!

I admit that for a Lemon Week... sharing with you a lemon pie recipe it not that original! You probably do not know but I am a real lemon pie purist, like a lemon pie monomaniac. I already gave you another recipe remember... I know it is so cliché, the girl who has a blog called Make My Lemonade also eats lemon pies. Indeed, I am so predictable... Well, I could have given to you a lemonade recipe!

Laure and Nardjisse joined the team at the office a few months ago and they are two lemon pie nerds. Yes it is possible. They discuss about the necessity of the meringue on the top of the pie, a real existential question: can lemon and meringue coexist together? Personally, I think that they are inseparable, like crepes and Nutella, or milk and Oreos... For this reason, I tried Laure's lemon pie. I have to admit that it is the best recipe I have ever tasted! Very lemony!

As a bonus, here is the recipe of the Italian meringue.

 

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Pie dough:

  • - Flour 300g
  • - 2 tablespoons sugar
  • - Pinch of salt
  • - Cold butter in cubes 150g
  • - 1 teaspoon vanilla powder
  • - 1 teaspoon lemon peel
  • - 1 egg yolk

Lemon-cream filling:

  • - 4 lemons: juice and peel
  • - Sugar 300g
  • - Softened butter 110g
  • - 4 eggs (room temperature)
  • - Pinch of salt
  • - Almonds

Italian meringue:

  • - Egg white 100g (around 3 eggs)
  • - Caster sugar 40g

Cooked sugar:

  • - Caster sugar 160g
  • - Water 40g

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Start obviously with the pie dough... Mix first the dry ingredients together: flour, sugar and salt. Add butter and try to make the dough a bit more shortbread using your fingers. Add lemon peel, vanilla and egg yolk. Work the dough quickly, make a ball, put it in cling-film and then into the fridge 30 minutes. Later on, roll the dough out (5mm), put it into a dish, and leave it to stand for 1 hour into the fridge. Preheat oven to 175°C, prick the dough with a fork, put backing paper and cover it with terracotta balls. Put it into the oven and let it cook between 25 and 30 minutes.

 

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During this time, mix lemon peel and sugar until sugar is moistened and then add softened butter. Mix and add eggs one by one. At the end, add lemon juice and pinch of salt. Put mixture into saucepan and leave to simmer on a low heat between 10 and 12 minutes without stopping stirring, it will thicken. Once the dough cooked, introduce crushed almonds over pie shell and then add lemon-cream filling. Leave it to cool.

For the Italian meringue, this small love cloud for your palate... In a saucepan, cook sugar and water. The mixture has to reach the temperature of 116°C. At the same time, beat the egg whites using electric mixer and progressively add caster sugar. When the cooked sugar reaches 116°C, introduce it into the beaten egg whites and then beat again (high speed) until it is cooler. Fill the pastry bag and decorate your pies. Enjoy!

Translated by Coralie Clair

To read this post in French, click here !

June 25, 2015
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