Lemon meringue pie,
recipe from l'Academie de Cuisine
Didn't just look so yummy?
I do not use a lot of meringue, I like to see some of the lemon.
There are 3 components to this pie:
the pate sucree,
the lemon curd
and the Swiss Meringue.
For the pate sucree, I use the same recipe than the tarte aux fraises,
except that I add some lemon zest,
There is enough dough for a regular size pie
and 6 mini pies.
You need to blind bake the dough just like for the strawberry pie.
Next the lemon curd:
4 lemons, zest and juice
8 oz butter
12 oz sugar
Bring the lemon juice, lemon zest and butter to a boil.
In a bowl, whisk the eggs and sugar.
Slowly pour the boiling lemon butter mixture over the eggs, whisking constantly.
Return the mixture to the pot and bring to a boil over medium heat, whisking constantly.
Keep cooking for another 3-5 minutes after the curd has come to a boil.
Pass the lemon curd through a sieve and cool over an ice bath.
Finish cooling it in the fridge before covering the pie crust.
There is enough lemon curd for all the pies (2 larges, or 1 large, 6 small)
And finally the Swiss meringue:
6 oz egg white (6 eggs)
9 oz sugar
Combine the egg whites and sugar in a mixing bowl.
Place the bowl over a simmering water bath (big pot) and heat until the eggs whites thin
and the mixture reach at least 140 degrees.
Place the bowl on the mixer and whip on medium-high speed until the bowl is cool to the touch
and the meringue hols a stiff peak.
Use the meringue right away.
I like to pipe the meringue to keep it light,
it is always an option to layer it on,
but the blow torch is a necessity as you can see below:
so much prettier with the meringue slightly burned!
While it is fun to make tartelettes, it is also good
to make a large pie to serve a crowd.