Lemon pie
Lemon pie is a timeless dessert, perfect for ending a meal with a fresh and refined touch. Ideal for those seeking a vegetarian option, this dessert is a true triumph of contrasting flavors that will delight the palate. Discover the complete recipe for **lemon pie** and let yourself be won over by its simplicity and unmistakable taste. Prepare it in just 120 minutes following our doses and detailed procedure!
Dietary Information
Servings:
- 1
To prepare the lemon pie, first prepare the shortcrust pastry, you can knead by hand or with the help of a planetary mixer. In the bowl of the planetary mixer put the flour, add the butter 1 , the sugar 2 and the grated lemon zest 3 .
- 2
Add an egg 4 , a pinch of salt 5 and knead with the leaf until you get a smooth and homogeneous dough. Wrap it in plastic wrap 6 and let it rest in the fridge for 30 minutes.
- 3
Meanwhile, dedicate yourself to the preparation of the lemon curd. Squeeze the lemons, you will get about 120 g of juice. Pour it into a saucepan 7 and bring to a boil. In a bowl, crack the eggs and the yolk 8 , add the sugar 9 .
- 4
Add the grated lemon zest 10 and mix carefully to combine all the ingredients 11 . Then add the cornstarch 12 .
- 5
Mix again 13 and add the lemon juice 14 , in two stages, stirring constantly. Transfer the mixture to the pot 15 .
- 6
Continue stirring 16 until the mixture comes to a boil. Turn off the heat and add the butter 17 , stir again until it has completely melted 18 , then let it cool, transferring it to a bowl.
- 7
Take the shortcrust pastry and roll it out with a rolling pin 19 , so as not to heat it too much and not to use flour you can do this operation using parchment paper. With the shortcrust pastry, cover a 24 cm diameter tart mold and remove the excess 20 . With a fork, pierce the bottom 21 . Put the mold in the fridge and let it rest for another 30 minutes.
- 8
Take the mold, line the inside with parchment paper and pour the dried beans inside 22 . Bake in a static oven at 170°C for 15 minutes. Remove the beans and parchment paper 23 and bake the base again in a static oven at 160°C for 15 minutes, let it cool completely 24 .
- 9
Put the lemon curd on the base 25 , level with the back of a spoon and then let it rest in the fridge for 12 hours. After this time you can dedicate yourself to the preparation of the Italian meringue. In a saucepan, pour the water and 150 g of sugar 26 and bring to a temperature of 121°C. In the bowl of the planetary mixer, pour the egg whites, add 50 g of sugar 27 and whip until stiff.
- 10
Without stopping the machine, pour the sugar syrup 28 and whip until the Italian meringue is no longer hot and remains stable 29 . Transfer it to a piping bag 30 .
- 11
Take the base with the lemon curd from the fridge and garnish with the Italian meringue 31 , flambé with the torch 32 and decorate with a few mint leaves and grated lemon zest. The lemon pie is ready to be enjoyed 33 .
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