Lemon meringue pie and mini pies (Pie de limon )

 

 I love  lemon pie and everyone here too !!

So I wanted to do something a little different baking pies  of different sizes,  I made only one recipe to make one large Lemon Pie and two smaller ones.

Was delicious !

I will give the links and everything as always. The soft and thin dough as I like it and the filling delicious ! (love lemon)

Here is my new version of Lemon Pie!!

 Recipe lemon pie : larepublica.pe   (de Perú)

Recipe homemade crust : Live well bake often

(Lemon Pie)

Homemade crust 

2 and 1/2 cups all purpose flour

2 teaspoons sugar

1/2 teaspoon salt

3/4 cup cold butter cubed (175 grams)

1/2 cup ice water

Method

In a mixing bowl whisk together the flour,sugar and salt until well combined. Add the cold butter and using  a pastry cutter or fork, cut them into the dry ingredients until you have small crumbs .

Add one tablespoon of Ice water at a time ( you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half  and cover each one with plastic wrap and refrigerate  for at least one hour.

To bake

Roll the dough to cover your pie plate or little pie plates,

transfer the dough to your plate, gently fit it in. trim any excess dough  and decorate the edges. 

Line the pie dough with parchment paper and then fill with pie weights or dried beans.

Bake for about 15 minutes or when the crust looks dry. (you have to put again when  add the lemon cream)

Lemon cream and meringue

Ingredients cream

2 cans  sweetened condensed milk

4 yolks (reserve the whites)

3/4 cup fresh lemon juice

Meringue

4 whites 

pinch of salt

3/4 cup white sugar

Method

Whisk the sweetened condensed milk, lemon juice

and egg yolks all together or use an electric mixer, beat until creamy and  spread into the crust.

Bake at 350 ° F  (180°c) by 18 minutes or until the pie is set, the pie will still be jiggly.

Meringue

Place the whites in the bowl of your mixer. Start beating the whites in low speed and gradually increase the speed to medium. Add the pinch of salt.

Once the egg whites are frothy, slowly add the sugar a spoonful at a time - Until the egg whites form soft peaks.

Mound the meringue onto the lemon filling. Using a soup spoon gently spread the meringue over the entire surface of the filling, 

Reduce the oven temperature to 325°F (160°c) and bake about 15 minutes or until the meringue is lightly browned. Let the pie cool completely on a rack before serving.

print recipe here

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Our lemon tree (nuestro arbol de limones)

Pie de limon en diferentes tamaños (una sola receta)

Muchas veces he hecho diferentes recetas de pie de limon pero esta vez ademas quise hacer con una sola receta diferentes tamaños , igual se podria hacer dos grandes o varios pequeños, como uno quiera.

Es una muy buena receta. La masa es de un lugar que se llama 

Live well bake often y el resto (relleno y merengue de una pagina de Perú  La Republica Pe. arriba estan los links si quieren ver otras recetas peruanas.

Ingredientes masa

2 1/2 tazas de harina sin polvos de hornear

2 cucharaditas de azucar

1/2 cucharadita de sal

3/4 taza de mantequilla fría cortada en cubos

1/2 taza de agua helada

Crema de limon

2 tarros de leche condensada (queda mortal)

3/4 taza de jugo de limon

4 yemas de huevo

(reservar las claras)

Merengue

4 claras

1 pizca de sal

3/4 taza de azucar granulada

Preparacion