Lemon Pie
Dough Ingredients:
- 200 gr flour for all uses and extra for stretching
- 100 gr powdered sugar
- 50 gr fine semolina
- 2 tsp baking powder
- 140 gr butter, frozen, in small cubes
- 1 pinch of salt
- 1 medium egg
- 1 egg yolk to spread the tart
for the lemon cream:
- 200 gr granulated sugar
- 2 tsp honey Thyme-pine Toplou
- 4 medium eggs
- Juice and zest of 4 lemons
- 100 gr frozen butter
For the meringue:
- 100 gr Egg whites
- 100 gr granulated sugar
- 100 gr powdered sugar
- 1 pinch of salt
Execution:
For the tart dough:
Put in a bowl the flour, the powdered sugar, the honey, the semolina, the baking powder, the butter and a little salt. Rub the butter with the solid ingredients by hand until it dissolves. Then add the egg and knead until the dough is combined. Put the dough on a foil and form a ball. Wrap the dough with the foil and put it in the fridge for 1 hour. After 1 hour, remove the dough from the refrigerator and place 2 sheets of oil paste on the workbench. Lightly flour one sheet of oil paste, place the dough on top of the flour, cover with the second sheet of oil glue and open it with a rolling pin in a round shape about 2 cm thick. Flour, butter and spread oil paste in a tart pan with a removable base with a diameter of 25 cm. Place the dough inside and press it very well in the center and on the sides, so that the dough sticks into the form. Take a fork and lightly pierce the dough so that it does not swell during baking. Spread 2 sheets of membrane in the shape of a cross over the tartiera, press lightly and add rice or some legumes to cover the bottom and not to swell. Close the foil and bake by weight in a preheated oven at 160 degrees in the air for 30 minutes. Once the tart is ready, remove it from the oven and remove the weight. Brush the entire surface of the tart with an egg yolk and bake again for 30 minutes until it turns brown. Once it is ready, remove it from the oven and set it aside.
For the lemon cream:
Put the sugar, honey, eggs, lemon juice and zest in a saucepan. Place the pot on a very low heat and stir constantly with a hand whisk for 4-5 minutes until the cream thickens. Once the cream thickens, remove the pan from the heat. Add the butter and stir constantly until it melts. Then pour the lemon cream into the tart and cover its surface with a film, which touches the surface of the cream. Set the tart aside at room temperature and then refrigerate for 2 hours.
For the meringue:
In a large bowl, add the egg whites, salt and whisk until frothy. Once they froth, add the sugar little by little, continuing to beat. Then add the icing sugar and mix gently and circularly with a spatula. Once it is ready, we empty it into a pastry bag in which we have placed a 17 mm nose and leave it aside.
Sweet composition: Once the tart has cooled and the cream is firm, remove it from the fridge and garnish it with the meringue. We burn the meringue with a stove and it is ready!
