Lemon meringue pie
Vanilla shortcrust pastry
Quantity:
463.0 gr Flour type 55
277.8 g Soft President Butter
175.9 gr Icing sugar
55.6 gr Almond powder
13.9 gr Homemade vanilla sugar
7.4 gr Tahiti vanilla extract
4.6 gr Fine salt
101.9 gr Whole eggs
1100.0 gr total gross weight
1000.0 gr of total net weight
PROCEDURE:
In a mixer with the leaf, mix together the ointment butter, sifted flour, almond powder, sifted icing sugar, vanilla sugar and salt. Sand the mixture then gradually add the eggs. Mix without spicing up the dough. Divide into a 500 gr filmed package and set aside 2 hours in the refrigerator. Roll out the dough to 1.3 with a rolling mill, prick each sheet with the quick spade then reserve in the freezer. Darken buttered circles 20 cm in diameter. Cook 12 minutes at 160 ° C.
Recipe: Lemon cream
Quantity:
208.3 gr of fresh lemon juice
173.6 g caster sugar
6.9 gr of cornstarch
48.6 gr of egg yolks
20.8 g eggs
97.2 gr of fresh butter
3.5 gr of gelatin leaf
6.9 gr lemon zest
566.0 gr total gross weight
500.0 gr of total net weight
PROCEDURE:
Put the gelatin sheets to soak in mineral water in the refrigerator. In a bowl, mix the caster sugar and the cornflour with a whisk. In a saucepan, mix the lemon juice and the zest previously finely chopped, then bring it to a boil. Pour over the yolks and eggs previously mixed with the sugar/cornstarch mixture. Mix then bring to the boil for one minute without ceasing to mix. Remove from the heat and add the previously drained gelatin sheets and the butter in pieces. Mix with bamix then pours into the pre-baked pie crusts up to the edge. Set aside in the refrigerator.
Recipe: Italian meringue
Quantity:
200.0 gr caster sugar
80.0 gr Mineral water
20.0 gr Glucose D.E 60
100.0 gr Egg whites
400.0 gr total gross weight
PROCEDURE
In a saucepan, combine the mineral water, caster sugar, glucose and cook at 118 ° C. When the syrup is at 112 ° C, whisk the egg whites and pour the gradually cooked sugar in a drizzle over the whipped egg whites at medium speed. Mount until complete cooling. Put in a bag with the tip N ° 13, poach in a spiral on the frozen lemon pie. Sprinkle with icing sugar and bake in the oven at 300 ° C for a few minutes until the pie is evenly browned. Remove from the oven and store in the refrigerator.
Assemble every part like the picture above and enjoy your pie ;)
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