Keto Lemon Meringue Pie – Lemon Meringue Pie Recipe

Keto Lemon Meringue Pie – Lemon Meringue Pie Recipe cake is a dessert that combines classic meringue with fragrant and delicious lemon cream. Meringue, obtained by preparation based on egg whites and powdered sugar, makes lemon meringue cake into a very sweet dessert .

The sweetness and crunch of the meringue are offset by lemon cream which can combine amazing flavors and give the mouth a unique sensation.

Keto lemon meringue pie is a popular American cake also in the UK. In Italy, this cake is appreciated as a lemon whore, and in France, it is commonly called Tarte Meringuee au citron.

Lemon meringue cake requires a slow and slightly complicated process, as it consists of various stages. But the results you get will make you satisfied.

In this recipe, we propose the preparation of lemon meringue cake with Santa Lucia butter.

Ingredients Lemon Meringue Pie

Keto Lemon Meringue Pie - Lemon Meringue Pie Recipe

Author: Olivia Centriolla

Recipe type: Dessert Recipes

Cuisine: Italian

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

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Lemon meringue cake is a dessert that combines classic meringue with fragrant and delicious lemon cream.

Ingredients

For the pastry base

330 g flour '00 1 teaspoon for baking board
165 g soft butter at room temperature
1 whole egg medium size
2 egg yolks small size
130 g granulated sugar
½ tsp baking powder
1 lemon grated zest
1 tsp vanilla extract or vanillin
pinch of salt

For the lemon curd

3 egg yolks
3 lemons to get the juice and skin
100 g of sugar even 130 grams if you want sweeter
35 g cornstarch
2 tbsp water
50 g butter

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For the meringue

90 g egg whites or 3 egg whites
36 g of water
135 g sugar + 1 tbsp
pinch of salt

Instructions

Prepare pastry skins

First, make the dough, follow the ingredients you find here, and the step-by-step recipes you find in the shortcrust pastry article.
Once cool, roll the dough into 5 mm, spread the tart mold with oil, and sprinkle the flour. Then coat it with a pedestal.
Then discard the excess edge dough, prick the bottom with the tip of the fork.
Finally, put it in the fridge for about 30 minutes.
Meanwhile, turn on the oven at 180°. Squeeze the parchment paper to make it soft.
Then put the bread paper in the shell and fill it with rice or beans.
Continue cooking the white shell in a hot oven in the middle of the oven for about 20-25 minutes.

Then lift the middle paper without dropping the rice or beans and cook again 5-6 minutes:

Finally, let the shell cool perfectly.
Make lemon cream for meringue tarts.
Follow the recipes you find in this article.
Place in the fridge until cool.

Prepare Meringue

In the mixer bowl put the egg whites, a pinch of salt, and 1 teaspoon of sugar.
Separately in the pan, add water and sugar. Place over low heat and melt the sugar without making the mixture into the caramel.
This step is very important. Sugar should be liquid and clear syrup, after the appearance of bubbles is ready:
Immediately pour the boiling syrup into a bowl of frothy egg whites and run an electric whisk at maximum speed.
Finally, whisk for about 5 minutes until you get a soft, shiny, and inflated meringue.

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Collect Lemon meringue pies

Once all the ingredients cool, you can proceed to make a lemon meringue cake.
Then fill the shell with lemon curd, flattening the surface well. Put the meringue in a cake bag.
Finally, decorate the cake with meringue on the surface starting from the outside of the tart.
Once the meringue is filled, you can use a gas torch to burn the surface of the lemon meringue cake.
Use a gas torch so as not to burn all meringue, but rather to create a "stain" effect.