So apparently I haven't posted in almost two years! But in those days of Corona the only thing that keeps me kinda sane is baking (I swear to god I'll probably leave the house 10 kilos fatter).
Also, it was my birthday last week and I have decided to bake my favorite: lemon pie!
I have had this recipe for years in my old recipes notebook, it's a combination of several recipes and a little bit of my own improvisation and what better time than now to finally post it on this very inactive blog?
Crust:
(for a 20 cm pan)
120 gram flour
80 gram cold butter cut into squares
30 gram sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon milk
1. Combine flour, butter, sugar, salt and vanilla in a food processor until crumbs are formed.
2. Add the milk to the working food processor and stop when chunks of dough are formed.
3. Flatten the dough into a flat circle and sent to the refrigerator to rest for an hour.
4. After an hour take the dough out, rollout and fill a 20 cm baking pan, put the pan in the freezer for half an hour.
5. Preheat the oven to 180 degrees and blind bake for 15 minutes until the crust is slightly golden.
Filling:
lemon peel from 2 lemons
1/2 cup lemon juice
60 gram sugar
80 ml whipping cream
2 eggs
2 egg yolks
1. Whisk all the ingredients together in a bowl.
2. Pour the filling into the half baked pie.
3. Continue baking for 20 minutes or until the filling is stable.
4. Chill before decorating with the whipped meringue.
Meringue:
2 egg whites
pinch of salt
40 gram sugar
1. Put the egg whites and the salt in a mixer bowl and whip until soft peaks are formed.
2. Gradually add the sugar and keep whipping until firm peaks are formed.
3. Spread the meringue on top of the pie and gently burn with a burner (if you don't have a burner stick the pie in an oven for a few minutes until the meringue has browned).
Enjoy!
Also, it was my birthday last week and I have decided to bake my favorite: lemon pie!
I have had this recipe for years in my old recipes notebook, it's a combination of several recipes and a little bit of my own improvisation and what better time than now to finally post it on this very inactive blog?
Crust:
(for a 20 cm pan)
120 gram flour
80 gram cold butter cut into squares
30 gram sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon milk
1. Combine flour, butter, sugar, salt and vanilla in a food processor until crumbs are formed.
2. Add the milk to the working food processor and stop when chunks of dough are formed.
3. Flatten the dough into a flat circle and sent to the refrigerator to rest for an hour.
4. After an hour take the dough out, rollout and fill a 20 cm baking pan, put the pan in the freezer for half an hour.
5. Preheat the oven to 180 degrees and blind bake for 15 minutes until the crust is slightly golden.
Filling:
lemon peel from 2 lemons
1/2 cup lemon juice
60 gram sugar
80 ml whipping cream
2 eggs
2 egg yolks
1. Whisk all the ingredients together in a bowl.
2. Pour the filling into the half baked pie.
3. Continue baking for 20 minutes or until the filling is stable.
4. Chill before decorating with the whipped meringue.
Meringue:
2 egg whites
pinch of salt
40 gram sugar
1. Put the egg whites and the salt in a mixer bowl and whip until soft peaks are formed.
2. Gradually add the sugar and keep whipping until firm peaks are formed.
3. Spread the meringue on top of the pie and gently burn with a burner (if you don't have a burner stick the pie in an oven for a few minutes until the meringue has browned).
Enjoy!
