Recipe: Lemon Protein Pie Lemon Meringue Pie

Home Cooking Recipe: Lemon Protein Pie Lemon Meringue Pie

Notes:

Revised July 31, 2014: The egg yolk, butter and sugar in the original recipe were wrong and have been re-edited! And add the cause of protein cream water and how to avoid it. After watching the movie TOAST, I couldn't help but try it. Although I checked the recipes of many foreign food networks, the first time I did it was terrible. The protein cream was unripe, too sweet, and had egg tart, and the lemon was dark yellow. Harder, still sag in the middle, the pie is not soft... (various sad reminders). The second time to be careful, carefully consider the steps, for fear of what went wrong, and finally there is a model, but still can not avoid the protein cream a little water. The final result should be that the sweet and sour lemon filling is smooth and transparent gel-like, solidified to be easily cut open, and imported, with a crispy pie, and a marshmallow-like protein cream... Nigel Slater is also trying many times to succeed, like the challenge! Serving Size: 8 inches (20cm in diameter) (I use an 8-inch live bottom without a chrysanthemum plate)

Ingredients:

Steps:

  1. Home Cooking Recipe: Making a pie:r1. After the butter is softened, add the powdered sugar and use the egg beater to send the volume to fluffy and lighten the color.r2, pour half an egg yolk, continue to send until the egg yolk and butter are thoroughly mixed.r3. After sifting the low-gluten flour, pour it into the butter with the almond powder.r4. Mix well by hand and become a smooth dough. Don't worry too much, just get into a group and put it in the refrigerator for 30 minutes (more than 40 minutes, the pie will be very hard to open)

    Making a pie:r1. After the butter is softened, add the powdered sugar and use the egg beater to send the volume to fluffy and lighten the color.r2, pour half an egg yolk, continue to send until the egg yolk and butter are thoroughly mixed.r3. After sifting the low-gluten flour, pour it into the butter with the almond powder.r4. Mix well by hand and become a smooth dough. Don't worry too much, just get into a group and put it in the refrigerator for 30 minutes (more than 40 minutes, the pie will be very hard to open)

  2. Home Cooking Recipe: Prepare the material of the lemon filling and the material of the meringue:rCorn starch is sifted, butter is cut into small pieces, egg yolk and protein are separated, ice water is prepared, half pot is boiled, white granulated sugar is prepared, mixed with corn starch, and finally lemon juice and dander (preventing oxidative discoloration)

    Prepare the material of the lemon filling and the material of the meringue:rCorn starch is sifted, butter is cut into small pieces, egg yolk and protein are separated, ice water is prepared, half pot is boiled, white granulated sugar is prepared, mixed with corn starch, and finally lemon juice and dander (preventing oxidative discoloration)

  3. Baking pies:r1. Remove the refrigerated dough and place it on a plastic wrap. Cover with another plastic wrap and then use a rolling pin to pry into a round patch.r2. After smashing to a size larger than 3 cm, remove the wrap on the surface.r3, the side of the pie without the cling film facing down, spread in the pie, and then tear off the remaining wrap.r4. Remove the extra pies and make the pies fit perfectly.r5. Use a fork to fork some holes in the bottom of the pie to prevent the skin from bulging when the pie is baked. Place the dish in the oven, the middle layer, fire up and down 180 degrees, bake for 20-25 minutes until the surface of the pie is golden yellow. (The color can't be too deep and can't be taken without coloring)

  4. Lemon filling production:rDo not heat, add white sugar, corn starch and salt in a small pot, add cold water, lemon juice and lemon peel with a wooden spoon while stirring. Mix well and add the beaten egg yolk while stirring.

  5. Protein cream preparation: The protein is added with white vinegar and vanilla extract, and the mixture of sugar and corn starch is added in three portions until the surface is smooth and has a sharp angle (dry foaming). You can hold the basin by hand, tilt it slightly, let the egg liquid concentrate in one corner, fully touch the egg beater, and don't leave a dead corner. Be careful not to over-sell, the over-performed protein is cotton-like, making it difficult to make a shape.

  6. Heat the lemon filling:rAdd 1 cup of boiling water and butter to the lemon filling just now. Stir in the medium heat for about 4 minutes. If you taste the acid, add 10-20 grams of white sugar. The lemon filling gradually becomes thick, transparent and smooth, then turn to low heat for 1 minute to lift the stirring spoon. When the top lemon filling does not slip, stop heating, pour the pie to eight or nine minutes, and smooth with a wooden spoon.

  7. When the lemon pie is hot, add the meringue immediately. Start with the edge. Apply a small piece of protein cream while smearing the edge to prevent the lemon from collapsing. Then apply a large layer of protein cream from the outside to the inside. Try not to be in the protein. Leave a gap between the cream and the lemon filling, and finally use a teaspoon or egg beater to make a meringue on the meringue.

  8. 165 degrees 25 minutes to the surface golden, insert the protein cream with a toothpick, if the toothpick is clean, the protein cream is baked.

  9. Failed lemon pie: first adding a protein cream to the middle causes the lemon filling to be squeezed to the periphery

  10. Successful lemon pie: can be transparent

Tips:

1. It can be cut open at room temperature for 40 minutes. It is best to put on the baking tray below when cutting. There may be some water flowing out under the meringue, and the water can be poured out by tilting the tray. 2. The endless lemon pie can be stored in the refrigerator for three days. After refrigerating, there will be small dew on the surface of the meringue. ^_^3. Mix 1 teaspoon/5ml corn starch in the white sugar to absorb excess water in the protein. It can also prevent the protein from being over-performed. 4. Adding vanilla extract to the protein mainly suppresses the astringency of the protein, and the smell is very serious! 5. The order of adding the material when making the lemon filling is very important, because the heating and acidity will destroy the tension of the starch. Added on July 31, 2014: 6. Why does the protein cream effluent? a. The important reason for the whey effluent is that the bottom of the meringue is not cooked, and the water in the protein foam will ooze out. b. If the protein is not fully beaten or over-performed, it will cause water. 7. How to avoid the protein cream? a. Try to choose fresh protein, fresh protein is more acidic, and the protein is more stable. After the protein is placed, the alkalinity is strong and not stable enough, but the advantage is that the viscosity is low, the hair is easy to be sprayed, and the volume is larger. b. If the eggbeater does not fully contact the pelvic floor, a part of the bottom protein will not be sent. You can hold the basin by hand, tilt it slightly, let the egg liquid concentrate in one corner, fully touch the egg beater, and don't leave a dead corner. c. When the protein is used, corn starch is mixed with white sugar to absorb excess water in the protein, and the protein is prevented from being over-performed. d. Before applying the protein cream, confirm that the lemon filling is hot. Before applying the protein cream, Sprinkle a thin layer of cake or breadcrumbs on the lemon filling to absorb the moisture oozing from the meringue. Even if there is no water oozing, the cake crumbs will be absorbed by the lemon filling. The toothpick is inserted into the meringue, and if the toothpick is clean, the meringue is baked.


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