The first flowers are blooming… at least in my kitchen 😀 and because the temperatures are finally starting to rise and the heavy winter coats can be exchanged for the lighter between-season jackets, I suddenly felt the urge to make Lemon Pie.
❤ The sour lemons in combination with the sweet meringue and the fresh raspberries make for an heavenly dessert. ❤
These pretty pies are eaten faster than you will be able to make them – because they are simply too delicious to resist another serving…
- 8 eggs (4 whole, 4 just egg yolks)
- 320g sugar
- 160g butter
- 4 lemons (juice and zests)
Add 4 whole eggs and 4 egg yolks (the 4 egg whites will be used for the baiser) to a large metal bowl and whisk with the hand mixer until foamy, then slowly add the sugar.
Now set the bowl onto a slightly smaller pot filled with simmering water (-double boiler). Add the butter, lemon zests and juice and stir until the curd is of a bright yellow color and slightly thickened (look for the consistency of pudding). Lastly, press the curd through a fine sieve to remove the zests. Done!
Allow the curd to completely cool in the fridge and reach it’s final consistency.
For the Pie Crust (enough for 12 mini pies) you will need:
- 300g all-purpose flour (+ extra for dusting)
- 1/2 tsp baking powder
- 1 pinch of salt
- 1 vanilla bean
- 1 tsp lemon zests
- 100g caster sugar
- 1 egg, cold
- 1 egg yolk, cold
- 200g butter, cold
- 10 round baking pans (10cm), eg miniature tart pans
Combine flour, baking powder, salt, seeds of one vanilla bean, lemon zest and sugar on your worktop and form the ingredients into a pile. Add the egg, extra egg yolk and butter, which has been cut into small pieces. Quickly knead all the the ingredients until your dough ball is somewhat smooth. Wrap it into plastic wrap and allow it to rest in the fridge for 2-3 hours (or overnight).
Check out the easy step by step instructions for a perfect pie crust here!
Once the dough hast rested, roll out pastry on floured surface 3mm thick.
I am using silicone moulds, which do not need to be greased but if you are using metal or ceramic baking pans, be sure to grease and flour them!
Continue by cutting out 10 circles with a diameter of 10-11cm. Put the dough circle into your baking pan. Spread the dough evenly into the pan and push it up the sides of the pan. Be careful not to tear the dough circle.
Give your pie crust another 30 minutes in the fridge to rest!
Turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat).
For this recipe, you need to blind bake your pie crust, which means baking the curst without filling. To prevent the crust from rising like a cake, prepare as follows: Prick the pastry base with a fork, line it with parchment paper or tinfoil and fill with pie weights (rice, coins, baking beads). I am using rice (I store and reuse the rice every time).
Blind bake your prepared crusts for 15 minutes in the oven. Then take them out of the oven, remove the foil and pie weights and bake them for another 12-15 minutes or until golden brown and completely dry. Done!
Before filling your pies, allow the crust and filling to completely cool.
For the Meringue you will need:
- 4 egg whites (from the curd)
- 1 pinch of salt
- 400g sugar
- 2 tsp vanilla extract
- 250g fresh raspberries, washed and wiped dry
Beat the egg whites combined with the pinch of salt until soft peaks form with a hand mixer. Slowly add the sugar beating on high. Then add the vanilla. Now use a double boiler (to dissolve all sugar granules and kill possibe germs) and continue beating until the meringue is white and forms stiff peaks.
Fill every one of your cooled pie crusts with ca. 2 tbsp of the cooled lemon curd and drop a few raspberries in it. Then generously spread 1-2 tbsp meringue on top and caramelize the tips with a blow torch. Divide the remaining raspberries among the pies and that is it! Done!
Tips for leftovers: With this recipe, you might end up with leftovers but do not waste them by throwing them away! Use the leftover lemon curd as tasty bread spread. Make delicious cookies of the leftover pie crust. And simply bake the remaining meringue for 100 minutes at 210°Fahrenheit/100°Celsius air circulation – yummy with ice cream. 🙂