Lemon meringue pie

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I am not a dessert person at all. I prefer my desserts rather zesty and not too sweet. I will choose a good cheesecake or lemon meringue pie over chocolate every day of the week. This is my first attempt in making this dessert and I wasn`t sure if the lemon curd will set or if my meringue will be fluffy and not to sweet. It turned perfect. The picture can do it much justice, because I made it for friend`s dinner party, but I promise you the crust is beautiful, the curd is set enough to cut beautiful slices and the meringue is just perfect. Find the recipe below.

Recipe from: Allrecipes

INGREDIENTS

For the pie crust

  • 1 egg yolk
  • 2 tbs cold water
  • 2 cups all-purpose flour
  •  pinch of salt
  • 8 tbs melted butter

For the lemon curd

  • 1 cup white sugar
  • 2 tbsp all-purpose flour
  • 3 tablespoons cornstarch
  • pinch of salt
  • 1 and 1/2 cups water
  • 2 lemons juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks

For the meringue

  • 5 egg whites
  • 6 tbsp white sugar
  • 1 tsp cream of tartar

PREPARATION

  1. Start by preparing your crust. Mix soft dough from the ingredients and let it rest in the fridge for 15 minutes. Once set, roll thin crust and cover small baking tray. Using a fork make holes into the crust to prevent bubbles.
  2. Cover the dough with baking paper and put beans to keep the crust flat into the baking process.
  3. Bake at 190 degrees for 15 minutes. Remove the beans and paper and bake for another 5 minutes or until golden.
  4. Let the crust cool completely before adding the lemon curd (otherwise the heat will liquify it)
  5. On to the curd! Use a small pan to gently heat the lemon juice, water, sugar and zest. Once the sugar dissolves, add the flour and starch and whisk constantly to avoid lumps. Add the butter, egg yolks and salt and remove from the stove. Whisk constantly to avoid the cooking of the eggs. Once everything is mixed well return to the stove for another couple of minutes if you need to thicken a bit.
  6. Move the curd into a bowl and let cool completely.
  7. For the meringue, start by beating your egg whites with the cream of tartar. Once the mix is fairly white start adding the sugar one spoon at the time. Your meringue is ready when hard peaks starts to form.
  8. Assemble the pie by pouring the lemon curd into the crust. Top with the meringue and burn it using kitchen torch.
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