Salomes Lemon Meringue Pie

"I would gladly display your pie in the showcase of my restaurant and serve it to my guests," said Luka Jezeršek after tasting the pie prepared by contestant Salome in the third season of the Slovenian cooking show. If we had to describe this lemon meringue pie in words, we would most likely say it is unique. The combination of a delicate crust and velvety lemon cream is excellent, and the light meringue, piped in dollops onto the cream and flambéed with a torch before serving, is the cherry on top. This is a dessert you simply must try, and it will delight everyone who tastes it.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 2 piece Egg, egg yolk, fresh

  • 2 spoons Sugar, white

  • pieces Lemon zest, fresh

  • 250 g Cheese, creamy

  • 360 g Sour cream

  • pieces Juice, lemon

Dough

  • 250 g Flour, Wheat, bread flour

  • 60 g Powdered sugar

  • 1 pinch Salt, table

  • 160 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

Meringue

  • 250 g Egg, egg white, fresh

  • 500 g Powdered sugar

Steps

  1. First, prepare the dough. Sift the flour, powdered sugar, and salt into a bowl and mix the ingredients well. Add the cubed butter and begin gently but quickly crumbling the flour and butter together. Once you have a crumbly texture (without large pieces of butter), add the egg and egg yolk. Quickly knead the ingredients to form a uniform dough, which you then roll out on a floured surface into an even circle.

  2. Carefully place the rolled-out dough into a baking dish and gently press it against the bottom and sides with your fingers. Trim any excess dough and shape the edges neatly. Place baking paper on top of the dough and scatter about two handfuls of dry beans (or use baking beads) on it. Bake the dough base in a preheated oven at 180°C for 10 minutes. Then remove the beans and baking paper and bake the base for another 10 minutes. The dough should be 3/4 baked.

  3. Prepare the cream. Whisk the egg yolks, sugar, lemon zest, and mascarpone together with a hand mixer until smooth. Add the lemon juice and sour cream. Mix quickly and be careful not to overmix, as the cream can become too liquid. Pour the cream onto the dough base and bake the pie at 180°C for about 15 minutes. The cream should set and develop a beautiful glossy glaze. Remove the pie from the oven and let it cool.

  4. Prepare the meringue. Add the egg whites and powdered sugar to a heatproof bowl and place it over medium heat. Put on an oven mitt on one hand and hold a thermometer in the other. Gently stir the egg whites and sugar with one hand until the sugar is completely dissolved. When the temperature reaches 50°C, pour the mixture into the bowl of an electric mixer. Start mixing at medium speed, and when the mixture begins to take shape, increase the speed to the highest setting. Continue mixing until you get a thick and glossy meringue that holds its shape well. This will take about 15 minutes.

  5. Transfer the meringue to a piping bag fitted with a round tip. Pipe beautiful dollops of meringue onto the cooled pie and quickly torch them with a kitchen torch or blowtorch to finish.

Nutrition Information (Per 100g)

  • Calories: 314.52 kcal
  • Fat: 14.37 g
    • Saturated Fat: 8.19 g
  • Carbohydrates: 40.11 g
    • Sugars: 28.98 g
  • Protein: 5.26 g
  • Fiber: 0.25 g