Lemon pie with meringue

Lemon pie with meringue is an incredibly tasty dish, with piquant sourness and an airy, meltdown air cap. Such pastries will amaze your guests, and they will certainly ask you to share the recipe.

The recipe for lemon pie with meringue

Ingredients:

For cream:

• egg yolk - 4 pieces;
• sugar - 300 g;
• corn starch - 120 g;
• filtered water - 300 ml;
• lemon juice - 125 ml;
• lemon peel - 1 tbsp. a spoon;
• Butter - 75 g.

For merengue:

• egg white - 4 pcs .;
• sugar - 170 g;
• vanilla sugar - 1 tbsp. a spoon.

For the test:

• flour - 250 g;
• salt - a pinch;
• margarine - 125 g;
• filtered water - 4 tbsp. spoons.

Preparation

The recipe for making a dough for lemon cake is quite simple: we mix flour into the bowl of the combine, add margarine and throw salt. Turn the device on to the maximum speed and stir everything until a crumb is obtained. Then gently pour in the ice water and press the combine button again. We put the finished dough on top with a film and send it to the refrigerator for about half an hour. After that, we take it out, lay it on the table, sprinkled with wheat flour, and roll it out with a rolling pin into the bed. Next, carefully move the workpiece into a mold, distribute and sculpt the edges. We make several punctures with a fork and bake for 15 minutes in a hot oven.

Without wasting time, we turn to the preparation of lemon cream : lemons carefully, we remove from one and squeeze out of the fruit the necessary amount of juice. We pour it into a saucepan, dilute it with water, throw the grated zest, starch and sugar. Thoroughly mix everything, put on the smallest fire and, stirring, bring to a boil.

In a separate container, beat the yolks with a mixer, pour a little lemon mixture to them, mix thoroughly and pour everything into a saucepan. After boiling, throw a piece of butter and lightly beat the whisk with a whisk. The resulting cream is evenly spread out in a baked sand base. Now take the cooled proteins, swirl them with a mixer, pour in the sugar and throw vanillin to taste. We distribute meringue over the cream, using a confectionery bag. Put our dessert in a preheated oven and pick up 10-15 minutes. When the top of the dessert is browned, carefully take out the shape and leave to cool. After that, remove the English lemon pie from the merengue for 15 minutes in the refrigerator, and then cut into pieces and invite everyone to tea.