09 May 2024

Lemon Pie recipe

Introduction

One of the classic recipes in the world of confectionery is Lemon Pie or lemon pie. This delicious breeze pastry with lemon cream is an elegant and very refreshing dessert that combines burnt meringue and touches of lime and candied lemon, achieving a result of three different textures in full harmony with each other. Without further delay, join us in the creation of this recipe that will not leave you indifferent!

Ingredients for lemon cream

• Eggs: 3.000 g
• White sugar: 2.000 g
• Butter: 4.500 g
• Lemon peel - 100 g
• Lemon juice: 2.400 g

Ingredients for sucrée dough (sablée)

• Butter: 3.750 g
• Icing sugar: 2.250 g
• Loose flour: 7.500 g
• Salt: 150 g
• Water: 750 ml

Ingredients for Italian meringue

• Egg whites: 135 g
• White sugar: 300 g
• Water: 150 ml

Preparation and procedure

Lemon creamy

This is a detailed way to explain the process of preparing a part of the recipe using a Thermomix and a bowl:

Step 1: In a bowl, combine the eggs, sugar and lemon juice. With the help of the Thermomix, beat this mixture until we obtain a creamy and light texture, called sabayón. This process requires an adequate and constant temperature.

Step 2: once the sabayón is obtained, with great care, we transfer it on top of the lemon peels, which we have previously arranged in the Thermomix.

Step 3: With the grinding function, we process the mixture until a smooth and homogeneous consistency is achieved. Once crushed, let the mixture cool in the bowl of the Thermomix. It's crucial to make sure the temperature assumes 37 degrees Celsius for the next stage.

Step 4: When the mixture has reached 37 degrees Celsius, add the butter little by little in small cubes. This is done gradually to ensure a smooth and even incorporation of the butter without melting too quickly. It will bring balance and silkiness.

Step 5: Very carefully, wrap the mixture with transparent film to preserve freshness and properties. Then reserve the mixture in the refrigerator so that it rests and expresses a homegenous and balanced flavor. At this point, we will have a lemon cream ready to use in the final preparation of the Lemon Pie.

Too sucrée

Step 1: Remove the butter from the refrigerator a little while before to prevent it from being too cold and make it easier to handle.

Step 2: In a container, mix the sifted icing sugar with the butter at a very low rate until the mixture is homogeneous.

Step 3: Add the sifted flour, salt and water to the previous mixture. Mix everything thoroughly until a consistent mass is obtained.

Step 4: We divide the mass into blocks of approximately 1 kg each for easy management and storage.

Step 5: Flatten each block of dough, giving it a square shape and wrapping it with transparent film to maintain its shape and prevent it from drying out.

Step 6: Once wrapped, place the dough in the refrigerator to refrigerate. This step allows the dough to cool properly and maintain its consistency until it is ready to be used in the final preparation of the Lemon Pie.

Step 7: When we want to bake the dough, we will remove it from the refrigerator beforehand, stretch, shape and bake.

Italian meringue

Step 1: Assemble the egg whites at medium high speed in a blender until they are ready for snow. This process is essential to achieve a light and fluffy meringue.

Step 2: in a bowl, look for the boil of the syrup until the temperature reaches 120ºC. This heat point is critical to ensure the proper consistency of the syrup for meringue.

Step 3: Using the whites mounted in a blender, carefully pour the hot syrup over the whites while continuing to beat. This gradual step allows the sugar to fully integrate and the meringue to gain consistency.

Step 4: Once we have added all the syrup and the meringue has a firm and shiny texture, let the mixture cool in the machine for a few minutes. This ensures that the meringue stabilizes and maintains its shape.

Step 5: Use a pastry hose to cook the meringue on the surface of the Lemon Pie or on a baking sheet to give it the desired shape and decoration. This last step is crucial to achieve the final presentation of the dish before cooking it or to treat it with the blower for finishing.

Decoration

As an introductory tip for Lemon Pie, we recommend using a blowtorch to add color to the meringue and candied lemon peels that go over the cake.

Since Baixas, the patisserie of Barcelona, we hope you enjoy this refreshing recipe. Fancy it!