Making fresh pie! Lemon meringue pie with Italian meringue
Recommended for those who don't like extreme sweetness! Baking recipe! Pie made with fresh lemon filling and crispy patbrize! Be careful of making pie! If you do it, you can escape from the beginner's car! Until the day you bake All the recipes in the world. 10,000 recipes
4 serving
Within 90 minutes
만개의레시피
Ingredients
  • Soft flour
    180g
  • Butter
    90g
  • egg
    24g
  • Water
    36g
  • Salt
    2g
  • egg
    165g
  • Sugar
    225g
  • corn starch
    10g
  • lemon juice
    120g
  • unsalted butter
    100g
  • lemon zest
    2ea
  • egg
    95g
  • Sugar
    21g
  • Sugar
    140g
  • Water
    50g
Video
Cooking Steps
STEP 1/14
[Part break]
Put sifted powder and cold butter in a bowl and cut into small pieces with a scraper to make it fluffy.
STEP 2/14
Add water, yolk, and salt mixture and knead.
STEP 3/14
Make a lump of dough like overlapping and rest in the refrigerator for more than an hour after wrapping.
STEP 4/14
Push the rest of the dough to a thickness of 5mm, sit the dough on a pietle, shape it, and poke the floor with a fork.
STEP 5/14
Place parchment paper on top of the pressing stone and bake in an oven preheated at 190 degrees for 25 minutes, remove the pressing stone, and bake for another 10 minutes.
STEP 6/14
Remove the baked pie from the mold and let it cool completely.
STEP 7/14
[Lemon cream]
In a bowl, combine eggs, sugar, and sifted cornstarch.
STEP 8/14
Boil lemon juice and lemon zest in a pot and mix with a whisk, adding little by little to the egg.
STEP 9/14
Transfer it back to the pot, put it on medium heat, stir it continuously, and turn off the heat when the center boils.
STEP 10/14
After cooling it down, add butter at room temperature 3 times and mix well.
STEP 11/14
Place lemon cream in a completely cooled pie, wrap the cream surface, and harden in the refrigerator.
STEP 12/14
[Italian meringue]
Boil sugar and water for syrup in a pot, and when the edges start to boil, put egg whites in another bowl and add sugar for meringue on top of the meringue.
STEP 13/14
When the temperature of the syrup reaches 118-120 degrees, it is poured little by little into the egg white and the meringue is placed with a hand mixer at high speed.
STEP 14/14
Place the Italian meringue on the hardened pie and burn it with a torch to complete it.
[Preparing tools] Bowl, sieve, rubber spatula, hand mixer, scraper, push stick, pit (diameter 24 cm), parchment paper, press stone [Preparing in advance] 1. Measure the ingredients used in the patbrize and leave them cold in the refrigerator. 2. Preheat the oven to 190 degrees.
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