Lemon pie with swiss meringue

19/04/2015 16:49

According to me, there is no real Easter without a lemon pie. After a really Easter Dinner with marinated lamb, Hasselback potatoes, red wine sauce and lots of other goodies ..... it was just perfect to finish with lemon pie, because it does not matter how full one is .... there's always room for one slice of pie. This year is the first time I do not use my old recipe of many years and tried something new. Just as good!

Crust:
150g unsalted butter
1/4 teaspoon salt
100 grams icing sugar
1 large egg
250g flour
1 tsp vanilla or vanilla extract
Here's how: Have all ingredients in a bowl and crumble it all together with your fingers. Mix into a dough without over work the dough. Place the dough in plastic wrap and let rest in the refrigerator for at least an hour. Take it out afterwards and roll into a thin layer. I usually roll with baking paper both under and over the dough, otherwise it gets stuck on the rolling pin or table. Press the dough into a pie dish of 20 cm and chip away with a fork. Place on a baking sheet and pour over some dried peas to prevent the pastry to rise during baking. I had no such and had to use my small stones and glass beads which worked just as well. Bake at 190 degrees C for 20 minutes. Remove the parchment paper with stones and bake 10 more minutes. Let the shell to cool completely before filling it with vanilla cream.

Lemon filling (for a 20cm pie dish)
finely grated zest of 2 lemons
130ml juice of 3-4 lemons
150 grams of sugar
4 eggs
2 sheets of gelatine
150 grams of butter

Here's how: Pour the sugar, lemon zest, lemon juice and egg in a pan. Heat over low heat, stirring continuously. Add the gelatine leaves in cold water for a few minutes. Squeeze water and place them in the hot lemon mixture begins to thicken lightly. Stir in until the gelatine has melted and pour everything into a bowl belonging to a food processor. Let cool for a few minutes before adding the butter. Whisk in a few minutes. Pour into the pie shell. Let cool completely so that it solidifies before squirts over the meringue.
Swiss Meringue:
6 egg whites
5 cup sugar
1 tablespoon vanilla extract
Here's how: Have all ingredients in a bowl. Place it over a pan of simmer water. Whisk by hand for about 4 minutes or until the sugar has dissolved. Pour the batter to a bowl belonging to a standing mixer and whisk for about 7 minutes until you get a very solid, fine meringue. Pipe it over the lemon filling and place cold.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden