Lemon Cream Pie with Italian Meringue

OK so finals are coming up this week and this is one of the desserts i have to make, which i say is a must need recipe in your house.

 Lemon Cream Pie with Italian Meringue a.k.a Lemon Meringue Pie
 

Lemon Cream
 Ingredients:

100 grams Lemon Juice
100 grams Sugar 
1 1/2 Lemon Rind
130 grams Butter (pomade- slightly melted)

 200 grams Eggs
100 grams Sugar


Ice Bath


1. Take the first 4 ingredients (Lemon Juice, Sugar,Butter and Rind) and bring that to a boil.
( while boiling begin step 2)

2. In a mixing bowl mix eggs with sugar. (Do NOT!!! let the sugar just sit on the eggs. The sugar will burn the eggs and cause lumps in the mixture) Mix well

3. Temper the egg mixture with the lemon/sugar mixture

4. Cook for 2 minutes on medium heat stirring constantly (scrape sides as well) making sure not to burn.

5. Place in container  Cool down to 30(C)


Italian Meringue

200 grams Sugar
50 grams Water

75 grams Egg whites

1. Boil the sugar and water at 115(C) start mixer. Boil until 120(C)

2. In mixer, mix egg whites until white and fluffy

3. While mixer is on high, slowly pour in sugar mixture down the side of the bowl. (DO NOT HIT THE WHISK) If you hit the whisk the sugar will fly every where. Pour in bowl in 3 increment let the egg whites absorb every thing. Whip until you have a peak.

Place the Lemon Cream in any crust of your choice. You can Never go wrong with  Graham Cracker crust.

Pour the Lemon Cream in the crust and chill for a few hours or until set.

Piping the Meringue

I like to use the sideways figure 8 or the infinity symbol, and edge out in the downwards shell.

Once you cover you entire pie/tart. You can lightly torch the edges, careful not to burn.

Chill for at least 30 minutes so the meringue can set.

Key Terms

Before i start sharing my recipes I thought I thought i might give you some definition to some terms that i use. I will update this as i go along with recipes.

First everything is done in grams. I was taught that way and quite frankly it is easier to be more accurate. As you know they is no Guesstimating!!! when baking. I have attached a link for a unit converter if you must convert. Also everything is done in Celsius. You can use the same converters to convert to Farenheit
http://www.unitconverters.net/

Key Terms

Tempering: When i say temper. Most likely you have a hot ingredient and a cool ingredient. I want you to pour some of the hot ingredient into the cool ingredient and whisk. Then pout the once cool ingredient into the hot. ( I hope that make sense oh and this is mainly done with Eggs)

Cutting Method: Mix the fat (usually butter) and dry ingredients until crumbly

Creaming Method: Mixing fat (usually butter) and sugar until creamy.

Bain-Marie: Place your mixing bowl over boiling water to bring mixture to a slow heat.

 Boiling: 100 Celcius

Suga B's Sweets: I love Sugar !!!!

Is it just me, or does sugar make you feel better. Some people think water is the cure for everything, i however think sugar is. I LOVE SWEETs...