Lemon pie with meringue
Description
The recipe won't take much time. A very tender, aromatic, and exceptionally delicious pie. Not only your family will be delighted, this pie deserves a place at any festive table. True, it will require a bit of effort, but the result is worth it! This recipe includes detailed instructions and illustrations,
Instructions
- 1
Step 1
Sift the flour into the bowl of a food processor or into a bowl, and mix with salt. Add the cold butter cut into pieces and mix until crumbly. Then add the egg, sour cream, and 1/3 cup of sugar.
- 2
Step 2
And knead the dough. It should be soft but not sticky.
- 3
Step 3
Lightly grease a baking pan with a diameter of about 28 cm and spread the dough evenly over the pan. Place the pan with the dough in the refrigerator for about 40 minutes.
- 4
Step 4
We start preparing the filling. Melt the butter over low heat and add flour to it. Mix thoroughly until a smooth, lump-free mixture is obtained.
- 5
Step 5
In several stages, without removing the saucepan from the stove, add the cream, stirring thoroughly after each addition. The result should be a smooth, lump-free mixture.
- 6
Step 6
Wash the lemons, dry them, and grate the zest. Add the zest to the butter mixture. Squeeze juice from the lemons.
- 7
Step 7
Separate the whites from the yolks of the remaining eggs. Put the whites in the refrigerator—we'll make meringue from them later. Add 1/3 cup of sugar and vanilla sugar to the yolks.
- 8
Step 8
Beat the yolks with sugar until smooth, and without stopping, gradually add lemon juice in small portions. Pour the resulting mixture into a saucepan with the cream mixture and stir.
- 9
Step 9
Place over low heat and, stirring constantly, cook until thickened. Do not boil! Remove from the stove and let cool, stirring occasionally.
- 10
Step 10
Take the pie crust out of the refrigerator. Line it with foil and fill with peas or beans. This will keep the pie base flat. Bake for 15-20 minutes at 220°C (428°F), until lightly golden.
- 11
Step 11
Fill the pie crust with lemon filling and place it in the oven. Reduce the temperature to 180 degrees.
- 12
Step 12
Prepare the meringue. Beat the chilled egg whites until they increase in volume by 3-4 times. Then gradually add sugar in small portions, continuing to beat. Beat until stiff peaks form.
- 13
Step 13
Remove the pie from the oven and, using a piping bag, cover the surface of the pie with the meringue mixture.
- 14
Step 14
Put the pie back in the oven, reduce the temperature to 150 degrees, and bake until the meringue is done, about 30-35 minutes. Then turn off the oven, open the door, and let the pie cool down inside without taking it out.
- 15
Step 15
It's better to slice the pie when it has cooled down.