Amazing Lemon Pie – Easy Cake Recipes

The unique sensation of the lemon pie !

This amazing lemon pie that you can prepare for your family, trully you should try this easy and great cake recipes. There’s no problem and keep the cream in the refrigerator. Taste the unique sensation of the lemon pie … !

For a 24cm pie pan
Preparation time : 20 minutes
Cooking time : all in about 1 hour

Ingredients :

Refrigeration of the cream : 1 hour or since the day before
– a homemade shortbread dough, recipe HERE or
– a round sweet dough already rolled

For the lemon cream (gives 9dl of cream)
– 6 organic lemons
– 300g of sugar
– 1 large tsp of starch (corn or potato)
– 6 eggs
– 150g of butter

For the meringue
– 4 egg whites
– 100g of sugar
– 1 pinch of salt
– 1 good pinch of baking powder (this will allow the meringue to hold well)

Directions :

Prepare the lemon cream: l the lemons under cold water. Using a fine grater or zester, take the zest from 3 lemons. Put the zest in a dish. Add the sugar and rub it with the zest in your hands to extract the flavors. Add the 6 whole eggs and the starch. Mix with a whisk. Take the juice from the 6 lemons and add to the dish. Whisk it.
Cook the cream in a double boiler: take a medium saucepan and add a little cold water. In this pan, put a smaller one, so that the bottom of it just soaks in the water. In the small saucepan, put the lemon cream. Bring the heat to medium-high to cook the cream in a double boiler.
As soon as the water boils, lower the heat to simmering water. Mix regularly with the whisk. The cream will thicken in 10 to 15 minutes. It is important to mix often. As soon as it is thick enough, you can remove the pan from the heat and put it in a container. Note that the ideal temperature to reach is 82 ° C, which is why I used a thermometer (so the eggs cannot coagulate). But if you don’t have one, remove it when the consistency becomes thick enough.
Put it in a high container and let it cool for about 15 to 20 minutes, whisking it occasionally (up to 60 ° C). Add the butter cut into pieces. With a plunger, mix for 3 good minutes. It is important for the consistency to be smooth and perfect. It is normal for it to become a bit liquid again, it will solidify as it cools.
Refrigerate it (cover with film or cover if it’s a tupperware) for at least an hour or overnight if you prepare it in advance.
Preheat your oven to 200 ° C. Butter and flour a pie pan. Roll out the dough into the pan, sticking it tightly against the edges. Prick the bottom with a fork. Cut a round of parchment paper and place it on the bottom of the pie. Cover it with dried fruit for example (there I used whole almonds). This will prevent the dough from rising when it is cooked white.
Bake the dough in the preheated oven at 200 ° C for about 15 minutes until it is golden brown. Remove from the oven, remove the dried fruit and the parchment paper and bake for another 5 to 10 minutes. Remove from the oven and let cool or cool.
Slightly whisk the cooled lemon cream and pour over the dough. Smooth the top a little.
The meringue: preheat the oven to 250 ° C. Whisk the egg whites until stiff with a pinch of salt. When they are firm, add the sugar in the rain, still whisking, then the pinch of baking powder. Spread the meringue on the pie with a spatula (as in my lime meringue pie recipe ) or using a pastry bag.
Bake in the bottom of the preheated oven for a few minutes, until the meringue is lightly browned. Attention, watch because it goes very quickly!
Take the pie out of the oven and let cool to room temperature. The amazing lemon pie cake it’s ready to serving !