As a lemon meringue pie lover, it’s definitely one of the most common desserts in our kitchen. This is my “go-to” recipe, that I make whenever I have no other idea for dessert, simply because everyone I know loves lemon meringue pie.
This following recipe has a little twist – instead of regular lemon curd filling, I added some chopped mint leaves, which made it minty and fresh. Also, there are two different versions for the pie crust – one regular pie crust and a nondairy variation.
If you like lemon meringue pie this one is a winner and can be made for everyone.
Minty Lemon Meringue Pie
For the short crust pastry (option 1):
- 120 grams cold butter cut into cubes
- 180 grams all-purpose flour
- 40 grams sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk it necessary
For nondairy short crust pastry (option 2):
- 150 grams all-purpose flour
- 50 grams sugar
- 75 grams cold coconut oil
- 1/2 tsp. vanilla extract
- Pinch of salt
- 2-3 tbsp. cold water
Minty lemon cream:
- 4 large eggs
- 160 grams sugar
- 90 grams lemon juice
- Zest of 1 lemon
- 1 tsp. finely chopped mint
- 100 grams butter cut into cubes (or 60 grams coconut oil for nondairy version)
- 2 large egg whites at room temperature
- 120 grams sugar
- 30 ml. water
Crust (option 1): in a food processor with a steel blade put flour, butter, sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
11. Cool completely at room temperature.
12. Crust (option 2): in a food processor with a steel blade put flour, cold coconut oil, sugar, vanilla and salt and process until mixture is crumbly.
13. Gradually add water and continue to process just until large clumps of dough form.
14. Repeat stages 3-11.
Minty lemon cream: in a medium pot whisk eggs, sugar, juice, lemon zest and mint until smooth.
Cook the mixture while whisking for about 3-4 minutes, until the cream thickens.
Remove from heat and add in the butter. Mix until smooth.
Strain the cream and transfer into a closed container and refrigerate for 2-3 hours or until completely cold.
Fill the baked crust and smooth the top.
Italian meringue: put egg whites and salt in the bowl of a mixer with a whipping-attachment
In a small saucepan cook sugar and water and bring to a boil.
Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
10. Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
11. Whip for about 10 minutes until you get a stable glossy meringue.
12. Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.
13. Burn the meringue using a blowtorch and serve.
• Keep the lemon meringue pie in the refrigerator for up to 4 days.
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