Friday, 11 April 2014

英式柠檬蛋白派~ Lemon Meringue Pie

 


 



 
 

清香的柠檬派~ 酸甜适中 + 外脆里嫩的蛋白霜,光是香味就让人流口水了。
制做过程虽然有点复杂,但是超级好吃哦 !

 食谱取自 Pie & Tarts  ~ How to Make More Than 50 Scrumptious Pies and Tarts page 8 & 32

英式柠檬蛋白派

材料
派皮
250g 普通面粉
65g 细砂糖
1/4茶匙
150g 冷的无盐奶油 (切粒
1 A
2 汤匙 淡奶油

柠檬酱
200g  细砂糖
200ml  柠檬汁
4茶匙  柠檬皮屑
7 蛋黄
125g  冷的无盐奶油 (切粒)

 
派皮做法
1.在大碗里加入面粉,糖和盐。然后加入奶油,与面粉混合揉搓均匀。(图1 )

~ 1 /picture 1~


2.混合蛋液和淡奶油,倒入(1)里,揉成面团。
               
3.将面团压平(大盖6 )。用保鲜膜包起,放置冰箱冷藏松弛约30分钟即可.(图2)
                               
~ 2 / picture 2 ~

4.取出放在案板上,擀成圆形,铺在11寸派盘里,整理好底部和边缘。预热烤箱200度。(图3)
~ 3/ picture 3~


5.然后用叉子在底部和侧面均匀的叉一些小洞,以防烤的时候派皮鼓起。盖上锡纸放上少许的豆,烤15分钟。再把锡纸拿开,接着烤10分钟,至派皮呈金黄色即可。取出晾凉。(图4)
            
~ 4/ picture 4~
               

 柠檬酱做法
1锅内放入100g的细砂糖,柠檬皮屑和柠檬汁,以中火加热或至糖融解。熄火。
                              
2.在另一个碗里,将蛋黄打散,倒入(1)里。以不停搅动的方式和小火煮到浓稠状。熄火。

3.加入奶油拌匀。倒入烤好的派皮里。(图5 )
             
~ 5/ picture 5~

 

蛋白霜做法:
1.将蛋白放入盆内,中速打至6分发。分次加入砂糖打至硬挺。

2.倒在柠檬酱上,然后用勺子轻轻接触蛋白表面,提起,使形成一些不规则的小尖角。放入预热烤箱,烤10 ~15分钟或至蛋白表面呈金黄色。取出放凉即可。(图6 )
              
~ 6/ picture 6~



Recipe source : Pie & Tarts  ~ How to Make More Than 50 Scrumptious Pies and Tarts ,page 8 & 32

 
Lemon Meringue Pie

Ingredients
For sweet pastry :
250g all-purpose flour
65g caster sugar
1/4tsp salt
150g unsalted butter ( cold , cut in cubes )
1 large egg
2tbsp heavy cream

 
For filling :
200g caster sugar
200ml freshly squeezed lemon juice
4tsp finely grated lemon zest
7 large eggs yolks
125g cold unsalted butter ( cubed )


For topping :
4 egg whites


Method :

To make pastry  :
1. Stir the flour , sugar and salt in medium bowl . Cut in the butter with a pastry cutter or rub it in your fingertips until the mixture resembles bread crumbs . ( Picture 1 )

2. Whisk the eggs and cream in a small bowl . Stir into the butter and flour mixture with a wooden spoon .

3. Turn the dough out onto a sheet of plastic wrap ( cling film ) . Press into a 6 inch disk and wrap in the plastic wrap . Chill in the refrigerator for at least 30 minutes . ( Picture 2 )

4. Roll out the pastry on a lightly floured surface and use to line a 11 inch loose-based pie pan . Ease the pastry into the tins with your fingers . Pre-heat the oven to 200c . ( Picture 3 )

5. Prick the base of the pastry case , then line with foil  and fill with baking beans and bake for 15 minutes  . Remove the foil and beans and cook for further 10 minutes or until base is crisp . ( Picture 4 )

 
To make filling :
1. Stir 100g caster sugar with lemon juice , zest in a small saucepan over medium heat until the sugar has dissolved .

2. Beat the egg yolks in a bowl and gradually add in lemon juice mixture and stir well . Return to the bowl  and cook at low heat , stirring constantly until the mixture thickens enough to coat the back of a wooden spoon . Do not allow it to boil .

3. Remove from heat and stir in butter cubes . Pour the mixture into the baked pastry crust . ( Picture 5 )

 
For topping :
1. Beat the egg whites with an electric mixer on medium speed until soft peaks form . Gradually add the remaining caster sugar, beat until thick and glossy .

2. Spoon over the filling , using a spatula to create wavelike peaks . Bake for  10 ~ 15minutes , until the meringue is pale golden brown . Cool to room temperature before serving . ( Picture 6 )
 
 

This post is linked to Cook-Your-Books #11 ,hosted by Joyce from Kitchen Flavours.