Cake with lemon cream and meringue (lemon meringue pie) is a fantastic dessert, with this citrus scent, a crumbly shortcrust pastry, a lemon cream, covered by a cloud of meringue, there are no words.
We are talking about a tart with different textures and amazing contrasts, unique in its kind. An American-origin dessert, very popular in England too, and very appreciated also by us, it seems a complicated dessert but not as one might think.
The base of citrus-scented shortcrust pastry is a simple shortcrust, for lemon cream I used lemon curd, very easy to make, the only ingredient that requires more attention is the Italian meringue, but I’ve posted a foolproof recipe. If you have a torch to brown the meringue, the game is done. A dessert for all seasons and occasions
Below you can find other lemon recipes:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 575.99 (Kcal)
- Carbohydrates 77.61 (g) of which sugars 52.95 (g)
- Proteins 9.50 (g)
- Fat 26.96 (g) of which saturated 15.67 (g)of which unsaturated 11.13 (g)
- Fibers 1.30 (g)
- Sodium 136.29 (mg)
Indicative values for a portion of 171 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
shortcrust pastry ingredients
- 2 cups all-purpose flour
- 5 oz butter
- 2 egg yolks
- 1/2 cup sugar
- 1 lemon (grated zest)
- teaspoons vanilla extract (1)
- pinches salt (1)
- 3 lemons
- 2/3 cup sugar
- 3 tbsp cornstarch
- 2 tbsp water
- 1 oz butter
- 3 egg yolks (optional)
- 5.5 oz sugar
- 3.5 oz egg whites (3 egg whites)
- 1.75 oz water
Tools
- Mixer KitchenAid Artisan Stand Mixer with Tilt-Head 4.8l – 5KSM125 (Cream, Stainless Steel, 50/60 Hz)
- Rolling Pin Rolling Pin, Birch Wood Board 75×100 cm
- Baking Pan Guardini Gardenia, Springform Pan 1 base 24cm, Drip-Proof Base, Steel with Non-Stick Coating, Black Color
- Saucepan SILBERTHAL Stainless Steel Saucepan 2 liters
Steps
First of all, make the shortcrust pastry. Once cooled, roll out the dough to 1/5 inch, line a tart pan, previously buttered and floured. Poke the bottom with a fork, and refrigerate for 20 minutes.
Meanwhile, preheat the oven to 350°F, and bake the pastry shell for about 20 minutes, once a golden color is reached, turn off and let cool completely.
Prepare the lemon cream Once ready, refrigerate to cool
Finally, prepare the Italian meringue
When all the ingredients have cooled, proceed with assembling the cake. Fill the pastry shell with lemon cream, level it. Insert the meringue in a piping bag( if interested in purchasing, click here) with a wide nozzle, and form many meringue balls on the surface, starting from the outside of the tart.
Fill the entire tart with meringue. Then with the torch burn the surface of the cake here and there to create a speckled effect. If you don’t have the torch( if interested in purchasing, click here) you can put it directly in the fridge. The lemon meringue pie is ready, leave it in the fridge for at least 30 minutes before serving
keeps in the fridge for 3 days
