In a Porcelanosa kitchen, the chef encourages us to make a lemon meringue pie to sweeten those special moments
The winner of MasterChef Celebrity 4 is delighted to prepare one of the most classic traditional pastry recipes to celebrate her birthday and the 50th anniversary of the Spanish multinational.
Lemon meringue pie originated in England in the 18th century, and is today one of the 'star' desserts, ideal for meals or snacks. For the perfect serving, you can add some mint leaves or thin slices of lemon. Blow out the candles with Tamara and Porcelanosa!
Follow the step-by-step instructions for this simple yet delicious recipe:
Lemon meringue pie
Preparation
Ingredients for 4 people
Shortcrust pastry:
250 g Wheat flour
• 150 g Butter
• 80 g Icing sugar
• 3 g salt
• 30 g Ground almond
• 1 egg
Lemon curd:
• 190 g fresh lemon juice
• 60 g sugar
• 4 eggs
• 150 g white chocolate
Italian meringue:
• 110 g egg whites
• 300 g sugar
• 100 g water
• 30 g Sugar
Method (90 minutes):
Lemon curd
- Bring the fresh lemon juice to the boil.
- Whisk the sugar and eggs.
- Add in the lemon juice now boiled and slightly warm.
- Stir the mixture well and heat until cooked (the foam that forms on the top of the curd disappears).
- Meanwhile, melt the white chocolate in a bain-marie until runny, but do not overheat.
- Once the curd is cooked, add in the melted chocolate gradually while stirring, whisk it well and leave it to cool covered with cling film.
Shortcrust pastry:
- Cut the butter into small cubes and set them in the fridge to chill.
- Mix the dry ingredients (flour, sugar, almond and salt). Add in the cold butter and rub everything together with your fingertips until the mixture resembles wet sand and there are no more lumps of butter.
- Make a small well in the mixture and add in the eggs and water. Mix slowly until a smooth dough is formed. Next, make the dough into a ball and chill it in the fridge wrapped in cling film (this process can also be done with a mixer).
- Once the dough is cold, roll it out with a rolling pin to around 3-4 cm larger than the diameter of the pastry tin and chill again.
- Place the dough in the greased mould, trim the excess, prick the base and place a weight on top so that it does not rise.
- Finally, bake at 160º for 15 minutes. After this time, remove the weight and bake for approximately another 15-20 minutes. Leave it to cool in the fridge. Fill the base with the curd and leave to cool again.
Meringue:
- Whip the egg whites with the whisk in the mixer, and when they are almost ready, add in the 30 g of sugar. Meanwhile, heat the 300 g of sugar with the water to 118ºC.
- When the whites are almost whipped, gradually trickle in the syrup at 118ºC while the mixer continues to beat slowly. Increase the average speed until the meringue thickens and the bowl cools.
- Make a small well in the mixture and add in the eggs and water. Mix slowly until a smooth dough is formed. Next, make the dough into a ball and chill it in the fridge wrapped in cling film (this process can also be done with a mixer).
- Decorate the pie with the meringue using a piping bag with a star-shaped nozzle.
- And finally, lightly singe the tips of the meringue with a blowtorch.
