{"id":16230,"date":"2017-06-20T05:06:31","date_gmt":"2017-06-20T03:06:31","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16230\/"},"modified":"2022-01-15T10:28:04","modified_gmt":"2022-01-15T08:28:04","slug":"lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/lemon-meringue-pie\/","title":{"rendered":"Lemon Meringue Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like lemon meringue pie, you&#8217;re gonna love this recipe! These refreshing and so delicious pies are hard to resist and just perfect in hot summer days.<\/p>\n<div id=\"attachment_12354\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12354\" class=\"wp-image-12354\" title=\"Lemon Meringue Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2010\/04\/lemon_meringue_tartlettes-s.jpg\" alt=\"Lemon Meringue Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-12354\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21141--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Lemon Meringue Pie<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>100 grams all-purpose flour<\/li>\n<li>50 grams sugar powder<\/li>\n<li>50 grams almond meal<\/li>\n<li>25 grams cornstarch<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1 large egg yolk<\/li>\n<li>1-2 tbsp. cold water (if necessary)<\/li>\n<\/ul>\n<h4>For lemon cream:<\/h4>\n<ul>\n<li>2 large eggs<\/li>\n<li>80 grams sugar<\/li>\n<li>45 ml. lemon juice<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>75 grams soft butter<\/li>\n<\/ul>\n<h4>For Italian meringue:<\/h4>\n<ul>\n<li>3 large egg whites<\/li>\n<li>200 grams sugar<\/li>\n<li>45 ml. water<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, sugar powder, almond meal, cornstarch, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. 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.<\/li>\n<li>Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<li>Preheat oven to 180c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Lemon Cream:<\/h4>\n<ol>\n<li>In a medium pot whisk eggs, sugar, juice and lemon zest until smooth.<\/li>\n<li>Cook the mixture while whisking for about 3-4 minutes, until the cream thickens.<\/li>\n<li>Remove from heat and add in the butter. Mix until smooth.<\/li>\n<li>Transfer the cream into a closed container and refrigerate for 2-3 hours or until completely cold.<\/li>\n<li>Fill the baked tartelette crusts and smooth the top.<\/li>\n<\/ol>\n<h4>Italian meringue:<\/h4>\n<ol>\n<li>Put egg whites and salt in the bowl of a mixer with a whipping-attachment<\/li>\n<li>In a small saucepan cook sugar and water and bring to a boil.<\/li>\n<li>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.<\/li>\n<li>Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.<\/li>\n<li>Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.<\/li>\n<li>Whip for about 10 minutes until you get a stable glossy meringue.<\/li>\n<li>Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.<\/li>\n<li>Burn the meringue using a blowtorch and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the lemon meringue pie in a closed container in the refrigerator for 2-3 days, but they are at their best on the day of preparation.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12353\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12353\" class=\"wp-image-12353\" title=\"Lemon Meringue Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2010\/04\/lemon_meringue_tartlettes2-s.jpg\" alt=\"Lemon Meringue Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-12353\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like lemon meringue pie, you&#8217;re gonna love this recipe! These refreshing and so delicious pies are hard to resist and just perfect in hot summer days. Lemon Meringue Pie For short crust pastry: 100 grams cold butter cut into cubes 100 grams all-purpose flour 50 grams sugar powder 50 grams almond meal 25 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1577],"tags":[1841,1602,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lemon Meringue Pie | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"If you like lemon meringue pie, you&#039;re gonna love this recipe! 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