The origins of Lemon Pie seem to date back to medieval England. In principle, it was a dessert that only included shortcrust pastry (see our recipe) and lemon cream. Later the meringue was added.
It is a dessert that, although it seems complicated, is very easy to make if you pay attention to the details.
There are many versions for the realization of this renowned dish. Here I will present a very easy version and later I will include other versions of greater complexity.
Distribute the shortcrust pastry in the mold of your choice, making small holes in the center with a fork and covering it with kitchen paper.
Place some baking pearls on it to prevent air bubbles from forming in the dough when baking (if you don’t have baking pearls, you could use rice or beans). Bake at 180 degrees Celsius for about 15 minutes. Remove from the oven and remove the pearls and paper.
Cover the gelatin sheets with cold water and let it rest for about 5 minutes. In a heavy-bottomed pot, melt the butter and add the sugar and eggs. Mix very well with a whisk and add the lemon juice. When the mixture begins to boil, add the gelatin sheets. Cook this mixture for about 3 minutes over medium heat, without stopping mixing. Beat with the hand mixer and pass through a strainer. Let this cream cool to room temperature before placing on the pie.
In a bowl, beat the egg whites, using an electric mixer at medium-high speed, until you get a firm snow point. While stirring, add sugar, vanilla and lemon zest little by little. Beat until you get a meringue that forms firm peaks.
Fill the surface of your lemon pie by making symmetrical peaks with a sleeve and Tip No. 2A
Brown the peaks with a torch and let the pie rest for at least 10 minutes in the fridge before to serve it.
Enjoy
By Alicia Santana
