Creating family time in the kitchen is very important. Making a delicious lemon pie
You will find this recipe on cookidoo.thermomix.com
Ingredients
Pastry
3 ½ oz sugar
1 oz almonds
7 oz unsalted butter, cut into pieces, plus extra to grease
12 oz all-purpose flour
1 large egg
1 pinch salt
1 ½ tsp homemade vanilla sugar
or 1 tsp natural vanilla extract
Lemon Filling
5 ½ oz sugar
3 – 5 lemons, preferably organic, zest (1 lemon) and (4.5 oz) juice
1 large egg
4 egg yolks, from large eggs
3 ½ oz unsalted butter, cut into pieces
Meringue Topping
5 ½ oz sugar
4 egg whites, from large eggs
1 pinch salt
Preparation
Pastry
Place sugar into mixing bowl and grind 15 sec/speed 10.
Add almonds and grind 10 sec/speed 10.
Add 7 oz butter, flour, egg, salt and vanilla sugar and mix with aid of spatula 25-30 sec/speed 5. Remove pastry dough from mixing bowl, form into a flattened ball and wrap in cling wrap. Refrigerate for 1 hour.
Preheat oven to 350°F. Grease a pie pan (approx. 10 in.) and set aside.
Roll out half the pie dough (reserve the rest for another recipe or freeze) between 2 sheets of parchment to a thickness of ¼ inch, working quickly and handling the dough as little as possible to keep it chilled and easy to work with. Line prepared pie pan with dough and prick dough with a fork to avoid air bubbles. Line dough with parchment and baking weights and blind bake for 15 minutes (350°F). Remove parchment and weights and bake 5-10 minutes or until golden brown.
Lemon Filling
Reduce oven temperature to 325°F.
Place sugar and zest of 1 lemon into mixing bowl and grind 20 sec/speed 10.
Add egg, egg yolks and 4.5 oz lemon juice and heat 12 min/160°F/speed 3.
Add butter and mix 10 sec/speed 4. Pour mixture into par-baked pie shell and distribute evenly with spatula. Bake for 10 minutes (325°F). Meanwhile clean and dry mixing bowl thoroughly and proceed with next step.
Meringue Topping
Place sugar into mixing bowl and grind 10 sec/speed 10.
Insert butterfly whisk. Add egg whites and salt and whisk 5 min/120°F/speed 3.5 or until stiff. Remove butterfly whisk and spread meringue over hot lemon pie, creating swirls with a spoon or fork and making sure meringue touches all edges of the pastry, leaving no gap between filling and pie crust.
Bake for 10 minutes (325°F), or until meringue is lightly browned. Turn off oven and leave door ajar for 30 minutes to 1 hour to allow pie to cool gradually. Allow to cool a further 30 minutes on a cooling rack at room temperature. Serve either at room temperature or chilled.
Original of the video here
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