It’s lemon’s season, so if you don’t know what to do with them… just continue reading!
Maybe it has happened to you as well: suddenly I was coming back to Munich from Barcelona with tons of lemons in the trunk of the car just because my husband’s aunt has a lemon tree. Paniiiiic!!!! What should I do now with all those lemons…?
Unless you are brave suicide and you eat them with a spoon, the most normal and logic will be that you use them for baking (oh yeah!). And by the way, you help me giving sense to all this stuff of writing a lemon based recipe, otherwise it is going to look like I am saying pointless things (yes I know, most of the time I am doing that…).
I think I can already listen somebody saying: “oh, but lemon juice is antioxidant and it has lots a vitamin C and it helps cleaning toxins and blah blah blah”. But… let me see… Is lemon juice tasty? NO. Does lemon juice looks so yummy that you will jump into it like a tiger in heat? NO. Is lemon juice sweet? NO.
Then, I don’t have any other questions your Honor! And I would like to see you all going to prepare a lemon juice after having watched all this pictures. Let’s go, come on, run, go go, I want to see you!!
Seriously, this pie is perfect if you don’t really have a sweet tooth and you prefer light sweets. It will not make you sick, just the opposite, it is ideal to serve after a big meal since the acid of lemon helps for the digestion and the intense lemon taste leaves a very nice fresh feeling in your mouth. The meringue is also not heavy in the quantity in which you have in this pie.
So, either because your neighbor’s mother in law, your second cousin’s husband, the mother-in-law of your son’s aunt or your neighbor’s vet has a lemon tree and has given you a sack with lemons, now you know what to do with them. Read the recipe and get the best benefit from them!
In medium bowl, mix flour and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). It is important that water is cold, I add ice cubes just to be sure. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes until dough is firm and cold. Heat oven to 250ºC. Divide the pastry in 4 equal parts. (If you don’t have small pie plates user a big one and skip the previous step). With floured rolling pin, roll pastry into round of approximately half cm height. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side, must look something like the picture below. Trim overhanging edge of pastry. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. Proceed preparing the filling, in small bowl, beat egg yolks with fork. In a saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel and lemon juice. Pour into pie crust while still warm. The lemon cream will look something like this. To prepare the meringue beat egg whites with electric mixer on high speed until foamy. Beat in sugar and vanilla sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake at 200ºC in over grill position for about 2 to 3 minutes until meringue is light brown. Cool away from draft 2 hours. Store in refrigerator.Mini Lemon Meringue Pies
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Sweet dreams,
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