Lemon pie is a dessert outside the season: in the summer it can satiate you, refreshing with light sourness and not leading to overeating, and in the winter will dilute the boring palette with sunny shades. Traditional tart with lemon cream in our variations will be decorated with a magnificent meringue protein cap, which after being browned in the oven or with the help of a burner.
Lemon pie with meringue - recipe
If you have a ready-made base of shortcake, then the preparation of this lemon cake can do without baking at all, because its stuffing is custard citrus cream and meringue, not requiring heat treatment.
Ingredients:
For the basis:
- flour - 335 g;
- powdered sugar - 95 g;
- butter - 225 g;
- eggs - 2 pcs.
For filling:
- eggs - 4 pieces;
- egg yolks - 4 pieces;
- starch - 10 g;
- peel and juice 3 lemons;
- granulated sugar - 195 g;
- Butter - 115 g.
For merengue:
- egg whites - 4 pcs .;
- granulated sugar - 135 g.
Preparation
The base is a simple sand cake, which we have repeatedly cooked. To prepare this type of dough, it is convenient to use a blender in which it is enough to place all the ingredients together and turn them into crumbs. The oil must be icy cold. In the absence of a blender, you will have to use a knife. Molded dough roll, cover it with a mold and put it in the freezer for half an hour. After a while, place the substrate under the press in a preheated oven for up to 185 degrees for 45 minutes.
All the ingredients, except the butter, are whipped together and placed above the water bath. After 10 minutes of regular stirring, the cake filler should be thickened sufficiently. Remove the filling and add to it pieces of ice-cold oil. Pour the filling into the cooled base. Turn the yolks and sugar into a dense meringue and put it over the cream filling arbitrarily or otsadite the spitz. With the burner, brown the squirrels and serve the cake.
Sand cake with lemon filling and meringue
Choosing one of our short-pastry recipes, you can prepare a couple of frozen bases for baking and use them for making quick pies like this, stuffed with lemon custard inside.
Ingredients:
For the pie:
- a basis from a short-dough - 1 piece;
- egg yolks - 4 pieces;
- starch - 15 g;
- water 355 ml;
- granulated sugar - 210 g;
- lemon juice - 120 ml;
- butter - 65 g;
- lemon peel - 1 tbsp. a spoon;
For merengue:
- egg whites - 7 pcs .;
- vanillin - 5 g;
- granulated sugar - 155 g.
Preparation
Pre-bake the base for the lemon cake with meringue, then cool it. On the fire put a mixture of water, starch and sugar with lemon juice and zest. After boiling, cook the mixture for about a minute, and then temper it with egg yolks, that is, pour in portions of the hot solution to the eggs, continuously mixing everything with a whisk. In the finished cream, add pieces of iced oil and whisk again. Distribute the cream on a sand base and put everything in the oven for 15 minutes at 175 degrees. Cool the cake and cover it with a layer of protein, vanilla and sugar. Return the dessert to the oven for another 10 minutes, so that the "cap" of whipped proteins is seized. A cake with lemon filling and meringue is served a couple of hours after baking.
Lemon shortcake with meringue
Ingredients:
For the pie:
- cookies - 220 g;
- butter - 55 g;
- granulated sugar - 185 g;
- peel 2 lemons;
- lemon juice - 115 ml;
- eggs - 4 pcs.
For merengue:
- egg whites - 4 pcs .;
- sugar - 155 g.
Preparation
For the base, mix the cookie crumb with the melted butter, tamp it to the bottom and bake for 15 minutes at 175 degrees. During this time, whip all the remaining ingredients for the filling together. Pour the mixture over the base and return the cake to the oven for 20 minutes. Over a warm pie, lay the merengue out of whipped with sugar and brown the surface with a burner.