The famous lemon pie is a delicious dessert with a characteristically powerful lemon flavour. This pie achieves the perfect balance between acidity from the lemon cream and sweetness from everything else.
You need to prepare three separate things for this dish but, with the help of our robot, you’ll find this to be a very simple recipe to follow.
You can choose to make one large pie or eight smaller ones.
Productos con los que prepararla
Ingredients
For the shortcrust pastry:
- 250 g of wheat flour
- 125 g of butter
- 3 tablespoons of sugar
- 3 tablespoons of whole milk
- 1 egg yolk
- ½ teaspoon of chemical yeast
For the filling:
- 200 g of sugar
- 4 eggs
- 35 g of cornflour
- 1 grated lemon zest
- 200 g of lemon juice
- 200 g of cream
- 30 g of butter
For the Swiss meringue:
- 4 egg whites
- 200 g of sugar
Instructions
- Use the blade attachment and add 250g of flour, 125g of very cold butter in small chunks, 3 tablespoons of sugar, 3 tablespoons of milk and 1 egg yolk. Mix at speed 6 for 40 seconds.
- Remove the dough, roll it into a ball, wrap it in cling film and leave to rest in the fridge for 30 minutes.
- Now place the dough between two sheets of grease-proof paper and use a rolling pin to roll it out thin.
- Place in an oven tray and add grease-proof paper over the top held down with some weight (chick peas, for example). Bake in the oven for 10 minutes at 180ºC, remove the weight and leave to bake for another 5 minutes.
- Use the mixer to prepare the lemon filling. Add the eggs, sugar, cornflour and lemon zest. Mix at speed 3 for 30 seconds.
- Now add the lemon juice and cream. Programme for 8 minutes at 100ºC at speed 1. Then add the butter and programme for another 1 minute at 100ºC at speed 1. Leave the lemon cream to cool in a cup or glass. Break the pastry you just baked in the oven over the cream. Leave to cool completely.
- Wash the workbowl properly to make sure there is no grease left from the lemon cream. Use the whisk attachment and add 4 egg whites and 200g of sugar to the workbowl. Programme for 2 minutes and 30 seconds at 37ºC at speed 2. Leave the cover open.
- Remove the lid and leave to cool for about 10 minutes.
- Programme for 20 minutes at speed 3 with no temperature. Repeat for a few more minutes if the mixture is not entirely whipped.
- Add meringue to the pie and brown with a torch