Lemon Pie
Beautiful and delicious lemon pie topped with meringue and lemon.
Cakes
Tools
Ingredients
- 125 g butter (diced)
135 g sugar
180 g flour
1 tbsp vanilla sugar
1 ml salt
1 egg
Filling
- Grated peel and juice from 2 lemons (about 100 ml juice)
1,5 tbsp vanilla sugar
1 jar (397g) sweetened condensed milk
2 egg + 2 egg yolks (save the egg whites for the meringue)
Meringue
- 2 egg whites
67 g sugar
45 g icing sugar
1 tsp vanilla sugar
1 ml vinegar
Here's how
Pie dough
- Assemble the assistent with bowl, dough knife and dough roller
- Add all ingredients, except for the egg and start on low/medium speed.
- Add the egg when the ingredients have mixed.
- Press out with floured hands in a pie tin that is about 22cm.
- Let cool for about 30 minutes and then pre-bake for 8 minutes at 200 °C (392 °F)
- Then lower the temperature to 165 °C (329 °F)
Filling
- Finely grate the lemons and squeeze out the juice with Ankarsrum Citruspress.
- Assemble the assistent with the beater bowl and balloon whisks.
- Add all the ingredients and whisk to a smooth batter.
- Pour into the pre-baked pie shell and bake at 165 °C (329 °F) for about 15 minutes
- Let the pie cool while making the meringue batter.
Meringue
- Assemble the assistent with beater bowl and balloon whisks
- Whisk the egg whites + vinegar to a white foam
- Then gently add the sugar carefuly, whisk for 1-2 min and then add the icing sugar and vanilla sugar
- Spread out the meringue batter on the cooled pie and then burn with a blowtorch / alternatively quickly in the oven with the grill function.