Lemon meringue pie

Name: Lemon meringue pie - Bianca A.
Ingredients: Ingredients for 8 servings: 250g of Petit Beurre cookies or plain cookies; 125g of butter; 4 eggs; 390ml of condensed milk (available in cans at Carrefour); 150ml of lemon juice; 200g of fine white sugar.

Dessert - Lemon meringue pie by Bianca A. - Recipia

Lemon Meringue Pie: A Royal Delight If you want to impress your family and friends with a dessert that combines the fresh tartness of lemon with the sweetness of fluffy meringue, you've found the perfect recipe! Lemon meringue pie is a classic dessert cherished by generations, bringing together the citrus flavor and the airy texture of meringue, creating a true symphony of tastes. This recipe is accompanied by pleasant memories, inspired by a royal cookbook I received as a gift. Let’s start this culinary adventure! Preparation Time - Prep time: 30 minutes - Baking time: 45 minutes - Total time: 1 hour and 15 minutes - Servings: 8 Ingredients For the crust - 250 g Petit Beurre biscuits or plain biscuits - 125 g butter For the filling - 4 eggs - 390 ml condensed milk (found in cans at most supermarkets) - 150 ml fresh lemon juice - 200 g fine white sugar For the meringue - 4 egg whites - 200 g fine sugar (or to taste) Necessary Utensils - Springform pan (diameter 22-23 cm) - Mixer or whisk - Bain-marie bowl - Glass or large spoon for pressing the biscuits - Piping bag (optional) Step-by-Step Instructions Step 1: Preparing the Crust 1. Melting the butter: Start by melting the butter in a bain-marie. This ensures even melting without the risk of burning. Once completely melted, let it cool slightly. 2. Crumbling the biscuits: In a bowl, crumble the biscuits until you achieve a fine powder. You can use a food processor to make this quicker. 3. Mixing: Combine the crumbled biscuits with the melted butter and mix well until you get a homogeneous mixture that holds together well when pressed. 4. Forming the crust: Line the bottom of the springform pan with parchment paper, and using a glass or large spoon, press the biscuit mixture firmly into the bottom of the pan. Make sure the crust is even and compact. 5. Baking the crust: Preheat the oven to 180 degrees Celsius and bake the crust for 5-10 minutes. Then remove it and let it cool. Step 2: Preparing the Filling 1. Separating the eggs: In a clean bowl, carefully separate the egg whites from the yolks. Ensure no traces of yolk remain in the whites, as this will affect their whipping later. 2. Mixing the filling: In another bowl, mix the yolks with the condensed milk and lemon juice. Use a mixer to achieve a smooth mixture. 3. Pouring the filling: Pour this mixture over the already baked biscuit crust. Step 3: Preparing the Meringue 1. Whipping the egg whites: In a clean, dry bowl, beat the egg whites on high speed until they start to foam. Gradually add the sugar, one tablespoon at a time, and continue mixing until the meringue is firm and glossy. 2. Decorating the pie: Use a piping bag to decorate the lemon filling with the whipped meringue. You can create shapes or simply cover it evenly. 3. Baking: Place the pie in the preheated oven (also at 180 degrees Celsius) on a rack slightly above the middle. Bake for about 35 minutes or until the meringue turns golden and firm. Step 4: Cooling and Serving 1. Cooling: Once baked, remove the pie from the oven and let it cool completely in the pan. Use a knife to gently run along the edges before releasing the sides of the pan. Be careful not to damage the meringue! 2. Serving: Cut the pie into slices and serve it alongside a cup of coffee or tea. It’s a perfect dessert to impress at festive gatherings or family get-togethers. Helpful Tips - Choosing lemons: Use fresh lemons for the best quality juice and zest. The lemon zest adds an intense and aromatic flavor. - Sugar for meringue: Ensure the sugar is fine to achieve a smooth meringue. If you want a distinctive taste, you can experiment with brown sugar. - Whipping egg whites technique: It’s essential that the bowl and whisk are completely dry and free of grease. You can use a splash of lemon juice to help stabilize the egg whites. - Variations: If you want to try a more exotic version, you can add a few drops of vanilla extract to the meringue or a tablespoon of cocoa powder to the filling. Nutritional Benefits Lemon meringue pie is not just a delicious dessert but also a source of vitamins. Lemons are rich in vitamin C, which helps strengthen the immune system. Condensed milk adds a dose of protein, while the biscuits provide the necessary carbohydrates for energy. Frequently Asked Questions - Can I use a different type of biscuit? Yes, you can use digestive biscuits or any other type of biscuits you prefer. Just ensure they are crunchy enough to form a good crust. - How can I prevent the meringue from cracking? Make sure not to open the oven during the meringue baking and that it is whipped properly. - Can the pie be stored? Yes, it can be stored in the refrigerator for 2-3 days. Just make sure it’s covered to prevent drying out. Delicious Pairings To complement this refined dessert, serve it with a scoop of vanilla ice cream or a berry sauce. A cold lemonade or a summer cocktail will pair perfectly with your lemon meringue pie. Lemon meringue pie is not just a dessert; it’s a culinary experience that will bring smiles and joy. So, put on your chef’s attire and let’s prepare this wonderful royal recipe together! Enjoy!

Lemon meringue pie

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