Lemon meringue pie

Submitted by enr on 06 Jul 2013
# For the dough:
300 g flour
2 eggs
100 g sugar
100 g butter
grated rind of 1 lemon
1/2 tsp baking powder
# For the cream:
3 lemons
300 ml water
50 g cornstarch
3 yolks
180 g sugar
40 g butter
# For the meringue:
3 egg whites
130 g sugar
1 tsp lemon juice
Involved dough of the product and is harvested in the refrigerator 30 minutes. Then, on a floured surface, roll crust with a thickness of 3 mm. It is covered greased form tart with diameter 28 cm (bottom and sides). Bake at 180C degrees for about 20 minutes until golden. Prepare the cream, stirring juice of 3 lemons with starch, add water and boil over medium heat until boiling. Once the mixture boils, add the grated rind of 1 lemon, egg yolks and sugar. Kotlonat turns off, the cream is mixed with the butter and pour over the baked crust. Bake in preheated oven to 160C degrees, about 10 minutes. Meanwhile, beat egg whites for meringue (must be at room temperature). When tight, add the lemon juice and sugar and stirring continued until a thick mixture. Transfer to a pastry Posh and more on the hot cream pie, form small kisses to cover it tightly. Bake in the oven for another 10 minutes until meringue is golden. Before you cut the pie must be cooled down, and possibly cooled in the refrigerator.
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06 Jul 2013


Merengue (span. Merengue, fr. Meringue or baiser (a kiss) says of Bulgarian *tseluvchena mixture* and the finished product - a kiss.

This is my favorite desserts and at the first opportunity I will try to prepare it. So far I've only had it in restaurants and often seems too sweet. With this sweet recipe you going? To know whether to reduce the sugar (I think it's pretty).

I am still not too sweet, and not all that much sugar in the recipe. Can eventually reduce it a bit in the cream. You add a little bit and try how it tastes.

Vanya, thanks for the help!