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.