Lemon & Strawberries Meringue Pies

Lemon meringue pie is one of my favourite dessert in this entire planet. No questions asked.

I often by it from one of my favourite bakeries Les Tartes Françoise (which has opened up a new shop convniently located 10mins from my house) and eat it over a couple of days (the hard part: making it last that long!)

Now, I've been dreaming of trying to make one for ages but was always a bit overwhelmed and scared of failing one step. But yesterday, I finally took the plunge, inspired by approaching summer and the beautiful weather.

Boy do I not regret it: it's one of the easiest desserts to make!

You can cheat a little by buying pre-made little pie crusts (sold by packs of 6 at Delhaize), but I suggest to make the meringue and the lemon cream yourself (don't worry, it's super easy!)

What you'll need (4 little pies):

Lemon Cream:

100ml lemon juice (roughly the juice from 2 big lemons)

100ml water

100gr of fine sugar

12.5g of cornstarch + 12.5gr of flour

Zest from one of the lemons

3 egg yolks

38gr of butter or margarine

8-10 strawberries

Meringue:

3 egg whites

180gr of fine sugar

1 tsp of lemon juice

Now let's get to baking!

Lemon Cream:

Zest up your two lemons and reserve.

Now press your lemons and add the juice to the water and sugar in a saucepan and turn up the heat to medium on your stovetop.

Now add the sugar, flour, cornstarch (make sure yo whisk it as you go along so as to not have little bits.

Beat the egg yolks separately and add to the saucepan, still whisking. Now alternate between letting it simmer and whisking until it has thickened. Now add the butter and whisk again.

Remove from heat when it has reached a good, almost paste-like thickness.

Let cool.

Now cut up your strawberries in thin slices and put in the bottom of your little pies.

Add the cooled lemon cream. Let rest.

Meringue:

Put the egg whites in a bowl and start to blend at low speed (you can do this by hand but MUCH easier with an electric beater).

Increase speed progressively until whites have doubled in volume.

Now add the sugar progressively (4-5 times) until eggs are firm and shiny

Put the meringue in a piping bag (or make one with a freezer bag by cutting one corner).

Cover your lemon cream with the meringue (I leave the design to you!)

Set your oven to the grill and turn up the temperature to about 200 C.

Leave your pies in until the meringue has started to brown a little.

Serve cool!

#dessert #pie #food #recipe