The lemon meringue pie is a lemon meringue pie,
absolutely suitable for the summer months.
Following the recipe of the master Hernst Knam,
I tried to do the mini version of the lemon meringue pie
and I must say that the result was excellent.
The crisp crust, lemon cream
which blends beautifully with the meringue …
Well a fresh tone to our summer evenings.
Greedy
come with me  to the kitchen to prepare !!!

We accompany this delight with a tea
Hassam Bukhial,
Indian black tea
very summery and very aromatic.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the pastry:

-100g Sugar

-100g Of butter

-40g Of whole eggs

-1,5g Salt

-4G Yeast

-200g Flour

-For The lemon cream:

-5 Yolks

300g sugar

-180g Of lemon juice

-200g Cold butter

-1 Sheet of gelatin

-cold Water

For the Italian meringue:

125g egg whites

-25g Sugar

-50 Ml of water

-175 Sugar

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

For the pastry:

Work the butter with the sugar,
then add the eggs, flour,
baking powder and salt.
Form a ball, wrap in plastic wrap,
put it to rest in the fridge for about 30 minutes.

For the lemon cream:

Do rehydrate the gelatin in cold water,
beat eggs with sugar,
Meanwhile, heat the lemon juice and add the mixture
eggs and sugar, cook the cream up to 83 °.
Remove from heat and let cool until 60,
at this point you can add butter and jelly
and the lemon cream is ready.

For the Italian meringue:

Cook 175g of sugar with the water and bring the syrup to a temperature of 121 °,
meanwhile whisp the egg whites with 25g sugar,
Now pour the syrup flush,
continue beating until completely cooled.

After doing bake and cool the pastry shell,
Pour the lemon cream and let cool.
Fill the pastry bag with the meringue and decorated patties.
Flamed with the torch.

Et voila … agreedy this is for you!