LEMON PIE RECETA RECIPES

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LEMON MERINGUE PIE RECIPE - BBC FOOD



Lemon meringue pie recipe - BBC Food image

A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten!

Provided by James Martin

Prep Time 1 hours

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 12

225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
6 medium free-range egg whites
300g/10½oz caster sugar

Steps:

  • Sift the flour and salt into a mixing bowl.
  • Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
  • Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
  • Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
  • Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
  • Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
  • Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
  • Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
  • Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
  • Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
  • Beat in the egg yolks, lemon juice and butter. Return to the pan.
  • Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
  • For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
  • Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
  • Serve warm or cold in slices.

LEMON TART RECIPE - EPICURIOUS



Lemon Tart Recipe - Epicurious image

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

Provided by EPICURIOUS.COM

Yield Makes 8 servings

Number Of Ingredients 8

Butter and flour for the tart pan
N/A all-purpose flour
1/3 recipe Pine Nut Crust
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Steps:

  • Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
  • Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
  • Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
  • Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
  • Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
  • Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
  • Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

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