Lemon & Licorice meringue pie
Today’s mission:The perfect, smooth, creamy and zingy lemon meringue pie. With a twist of licorice creme.
Licorice cream gives a little extra oomph to the otherwise very tradition-bound pie. Lemon meringue pie is usually made with French meringue, which is airy and slightly stiff. I prefer a more flexible Swiss meringue, that is fluffy, thick and sticky. You can find both recipes below. The cake are baked exactly the same, no matter what meringue you want to use, until “point 10″.
If you wanna make the pie in small molds, like those you see in the picture, then it’s exactly the same procedure. The baking time is the same on the crusts, but the cream should only bake for approx. 20 minutes or until it is just set in the middle.
The crust
- 1 3/4 cups plain flour
- 1/2 cup almond meal (ground almonds)
- 1/3 cup icing sugar mixture
- 175g butter, chilled, chopped
- 2 egg yolks
- 2 tablespoons iced water, approximately
The filling
- 5 eggs, lightly beaten
- 1/2 cup caster sugar
- 1 cup pure cream
- 2 teaspoons finely grated lemon rind
- 1/2 cup lemon juice
Liquorice Cream
- 130 g kick liquorice (or licorice fudge)
- 100 g of cream hour).
French meringue
- 4 egg whites
- 230 g caster sugar
Beat the eggwhites until stiff form, add sugar 1 tbsp. at a time. Whisk constantly until the sugar is completely dissolved. Decorate the pie with meringue and bake it in the oven for 5 minutes. Serve.
Swiss meringue
- 4 egg whites
- 200 g regular sugar
Make a water bath. Mix egg whites and sugar in a bowl, and put them in the water bath. Stir gently until all the sugar is completely dissolved. Wipe the site and bottom of the bowl. Beat egg whites on medium-high 7-10 minutes until the mixture is completely stiff. The meringue should be piped on a cold pie, and it just need a little burn before serving. You can store the meringue in the refridgerator for up to 2 hours before serving.
Method:
1.Blend flour, almond flour, icing sugar and butter cubes at low speed. When the mixture is crumbled, add the egg yolks and water. Blend on low speed until the dough is incorporated. Remove the dough from the mixer and knead it until it is completely uniform. Shape the dough as a round flat disc and wrap it in cling film. Place the dough in the refrigerator for 30 minutes.
2. Heat the oven to 200°C/392°F. Butter a 23cm/9 inch metal pie dish.
3. Roll out the dough on a floured counter top. Roll it out to 3-4 mm thickness.
5. Put the dough into the mold and smooth the edges. Place in refrigerator for 15 minutes.
6. Place the pie dish on a baking sheet and put a piece of baking paper on top of the dough. Fill the pie with dried beans or rice. Bake the base for 10 min.
7. Take the cake out of the oven and remove the rice. Bake for another 10 min.
8. Cool down the crust. Turn oven down to 180°C/356°F.
9. Make the filling. Whisk all ingredients together in a bowl and let stand for 5 minutes.
10. Make the liquorice creme.
11. Pour the filling into the cooled pie crust. Bake for 25-30 min. and remove it from the oven. Cool down 5 min.
12. Put the liquorice creme on the pie.
13. Select the meringue you want to make. (Recipes above)
14. Remove cake from oven and allow to cool for 15 minutes (if using French meringue). If you use Swiss meringue, let the cake cool completely, before piping on the meringue.
15. Make the desired meringue and finish your cake with whatever decorations you want.
Can I make licorice/lemon meringue pie in advance?
Yes pie can be made approx. 2 days before serving. The Meringue, you have to make on the day. Lemon Meringue pie with liquorice, can also be frozen. You can then take it out of the freezer 2-3 hours before serving, make the meringue, pipe it on the pie and it’s ready to serve.
See shelf-life on pies here.
Happy Liquorice & Lemon- Day from Katrine
- Ingredienserne til dejen blandes
- De våde ingredienser blendes i.
- Dejen pakkes i husholdningsfilm og lægges på køl.
- Lækker cremet citrontærte dej i formen
- Lakrids creme
- Citrontærte dejen forbages
- Lakrids cremen stilles til afkøling i ca. 1/2 time
- Citroncremen blandes
- Mørdejsbundene forbages.
- Citron marengs tærterne fyldes med citron creme.
- Tærteformene fyldes med citroncremen.
- Lakrids cremen kommes på citrontærten
- Lakridsen smøres på citronbundene.
- Ovenpå lakridsen tylles marengsmassen på.
- Kom marengs på. Normalt bruges der fransk marengs.
- Citron marengs tærterne er nu klar til servering.
- Mums! Den bløde lakrids passede perfekt til citronfyldet.
- Velbekomme!