Recipe: Lemon Meringue Pie

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Recipe: Lemon Meringue Pie

Prep: 45 min Cook: 30 min Total: 1 hour 15 min Serves 8Lemon Meringue Pie

Pie Crust

1 ⅓ kopper mel til alle formål

Mål mel i en stor skål.

1 tsk salt

½ kop vegetabilsk forkortelse

Tilsæt saltet og afkortningen.

Brug to kedelige smørknive eller en konditorblander til at blande mel, salt og afkortning, indtil forkortelsen er på størrelse med ærter.

6 spsk iskoldt vand

Fyld et glas med bred mund med is. Tilsæt vand til toppen. Mål eller hæld iskoldt vand i melblandingen. Brug en spatel eller dine hænder til at blande vandet ind i melet for at danne en stor dejkugle. Det kan være nødvendigt at tilføje en ekstra spiseskefuld vand, hvis du har overskydende mel. Hvis du har tilføjet for meget vand, skal du tilføje ekstra mel, indtil dejen er velformet, men ikke for klæbrig. Håndter og bland dejen så lidt som muligt.

Form dejen til en skive og pakk den ind i vokspapir. Sæt indpakket dej i fryseren i 10 minutter eller køleskabet i 30 minutter.

Preheat oven to 350°F. Roll dough out onto a lightly floured surface. Place in a pie plate and gently crimp edges.

Place pie weights or a heavy lid from a saucepan on the bottom of the pie crust to hold it down. Par-bake at 350°F for 15 minutes so that dough can begin to set.

Remove from oven and set aside to cool slightly. Reduce oven heat to 325°F.

Citronfyldning

6 large eggs, separated into 4 eggs whites and 6 egg yolks

First, separate 4 eggs, reserving yolks in a small bowl for the lemon filling and egg whites in a large bowl for the meringue. Since we only need 4 egg whites for the meringue, discard the egg whites from the last two eggs but keep the yolks for the lemon filing. Set egg whites and eggs yolks aside.

3 lemons, washed

Zest three lemons with a grater. Reserve 1 tablespoon of zest and set aside. Juice lemons and strain juice, reserving ½ cup of lemon juice. Set aside.

1 kop sukker

¼ kop majsstivelse

1/8 teaspoon table salt

1 ½ cups cold water

In a small sauce pan, stir together sugar, cornstarch, salt, and water. Heat over medium heat to a simmer, whisking frequently until mixture starts to thicken.

6 reserved egg yolks

When mixture starts to bubble and turn translucent, add egg yolks, two at a time, and whisk to combine.

reserved 1 tablespoon lemon zest

reserved ½ cup lemon juice

2 spsk smør

Add lemon zest, lemon juice, and butter to saucepan. Whisk to constantly to combine. Once returned to simmer, remove from heat and place one layer of plastic wrap on surface of filling to prevent a skin from forming.

Meringue Topping

⅓ cup cold water

1 spiseskefulde majsstivelse

Combine water and cornstarch in a small saucepan. Heat over medium heat, whisking constantly, until mixture begins to thicken and turn translucent. Remove from heat and set aside.

reserved 4 egg whites

½ tsk vanilleekstrakt

In a large bowl, beat egg whites and vanilla extract with an electric hand mixer on high until mixture is foamy.

½ kop sukker

¼ teaspoon cream of tartar

In a small bowl, combine sugar and cream of tartar. Add to egg white mixture, 1 tablespoon at a time, beating to combine until mixture forms soft peaks.

reserved cornstarch mixture

Add cornstarch mixture, 1 tablespoon at a time, beating to combine. Beat on high until stiff peaks form.

Montering og bagning

Remove plastic wrap from filling and pour into par-baked pie shell. Spread evenly with a spatula.

Using a spatula, spoon meringue on top of filling by starting along the outer edge and working in. This ensures that the meringue won't sink into the center of the filling. Spread evenly with spatula, then use a spoon to form peaks along top of pie.

Bake at 325°F until meringue peaks have browned and and base surface of meringue has patches of golden brown, about 18 to 20 minutes.

Remove from oven and let cool to room temperature. Serve.

Læs mere omEn juleblog orShop nu på Schmidt julemarked

Licensed from https://www.makebetterfood.com/recipes/lemon-meringue-pie/

Recipe: Lemon Meringue Pie

Recipe: Lemon Meringue Pie

Skrevet af Hedi Schreiber on

Prep: 45 min Cook: 30 min Total: 1 hour 15 min Serves 8Lemon Meringue Pie

Pie Crust

1 ⅓ kopper mel til alle formål

Mål mel i en stor skål.

1 tsk salt

½ kop vegetabilsk forkortelse

Tilsæt saltet og afkortningen.

Brug to kedelige smørknive eller en konditorblander til at blande mel, salt og afkortning, indtil forkortelsen er på størrelse med ærter.

6 spsk iskoldt vand

Fyld et glas med bred mund med is. Tilsæt vand til toppen. Mål eller hæld iskoldt vand i melblandingen. Brug en spatel eller dine hænder til at blande vandet ind i melet for at danne en stor dejkugle. Det kan være nødvendigt at tilføje en ekstra spiseskefuld vand, hvis du har overskydende mel. Hvis du har tilføjet for meget vand, skal du tilføje ekstra mel, indtil dejen er velformet, men ikke for klæbrig. Håndter og bland dejen så lidt som muligt.

Form dejen til en skive og pakk den ind i vokspapir. Sæt indpakket dej i fryseren i 10 minutter eller køleskabet i 30 minutter.

Preheat oven to 350°F. Roll dough out onto a lightly floured surface. Place in a pie plate and gently crimp edges.

Place pie weights or a heavy lid from a saucepan on the bottom of the pie crust to hold it down. Par-bake at 350°F for 15 minutes so that dough can begin to set.

Remove from oven and set aside to cool slightly. Reduce oven heat to 325°F.

Citronfyldning

6 large eggs, separated into 4 eggs whites and 6 egg yolks

First, separate 4 eggs, reserving yolks in a small bowl for the lemon filling and egg whites in a large bowl for the meringue. Since we only need 4 egg whites for the meringue, discard the egg whites from the last two eggs but keep the yolks for the lemon filing. Set egg whites and eggs yolks aside.

3 lemons, washed

Zest three lemons with a grater. Reserve 1 tablespoon of zest and set aside. Juice lemons and strain juice, reserving ½ cup of lemon juice. Set aside.

1 kop sukker

¼ kop majsstivelse

1/8 teaspoon table salt

1 ½ cups cold water

In a small sauce pan, stir together sugar, cornstarch, salt, and water. Heat over medium heat to a simmer, whisking frequently until mixture starts to thicken.

6 reserved egg yolks

When mixture starts to bubble and turn translucent, add egg yolks, two at a time, and whisk to combine.

reserved 1 tablespoon lemon zest

reserved ½ cup lemon juice

2 spsk smør

Add lemon zest, lemon juice, and butter to saucepan. Whisk to constantly to combine. Once returned to simmer, remove from heat and place one layer of plastic wrap on surface of filling to prevent a skin from forming.

Meringue Topping

⅓ cup cold water

1 spiseskefulde majsstivelse

Combine water and cornstarch in a small saucepan. Heat over medium heat, whisking constantly, until mixture begins to thicken and turn translucent. Remove from heat and set aside.

reserved 4 egg whites

½ tsk vanilleekstrakt

In a large bowl, beat egg whites and vanilla extract with an electric hand mixer on high until mixture is foamy.

½ kop sukker

¼ teaspoon cream of tartar

In a small bowl, combine sugar and cream of tartar. Add to egg white mixture, 1 tablespoon at a time, beating to combine until mixture forms soft peaks.

reserved cornstarch mixture

Add cornstarch mixture, 1 tablespoon at a time, beating to combine. Beat on high until stiff peaks form.

Montering og bagning

Remove plastic wrap from filling and pour into par-baked pie shell. Spread evenly with a spatula.

Using a spatula, spoon meringue on top of filling by starting along the outer edge and working in. This ensures that the meringue won't sink into the center of the filling. Spread evenly with spatula, then use a spoon to form peaks along top of pie.

Bake at 325°F until meringue peaks have browned and and base surface of meringue has patches of golden brown, about 18 to 20 minutes.

Remove from oven and let cool to room temperature. Serve.

Læs mere omEn juleblog orShop nu på Schmidt julemarked

Licensed from https://www.makebetterfood.com/recipes/lemon-meringue-pie/


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