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Lemon pie made with condensed milk, raspberries and Italian meringue
2023-11-24
https://www.metro.ca/userfiles/image/recipes/tarte-citron-12242.jpg
PT45M
PT30M
PT1H15M
Separate egg whites from their yolks. Set egg whites aside in an adequately-sized bowl. Beat egg yolks together with condensed milk. Add the juice of 2 lemons and the zest of 1 lemon.Mix well and pour into the pie crust. Bake at 175 °C (350 °C) for about 15 minutes or until lemon mixture practically solidifies. Let cool.Once the pie has cooled entirely, casually sprinkle raspberries across the top. Set aside.Pour 50 ml of water and the granulated sugar into a small saucepan. Bring to a boil and let simmer over medium-high heat. Check temperature using a thermometer – bring it to 120 °C.In the meantime, beat 100 g of egg whites at high speed. Once peaks are formed, lower mixer speed.Very carefully pour scalding sugar syrup over egg white peaks, in a thin stream. Keep beating at low speed until meringue has cooled (15-20 minutes). Using a spatula, transfer meringue to a pastry bag, preferably one with a fluted tip.Form small meringue peaks across pie surface. Then use a baker’s blowtorch to gently caramelize each peak of your meringue. Note: You can also use your oven’s broil function for this, but results may not be as successful as with a baker’s blowtorch.Source: Martin Juneau
4 - 6
0
0
0
0
1 can condensed milk
6 eggs
2 lemons
1 Graham cookie pie crust
1/2 bag bag frozen raspberries (about 200 g)
200 g granulated sugar
Lemon pie made with condensed milk, raspberries and Italian meringue
4 - 6
Desserts
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
1 can
condensed milk
-
6
eggs
-
2
lemons
-
1
Graham cookie pie crust
-
1/2 bag
bag frozen raspberries (about 200 g)
-
200 g
granulated sugar
Preparation
Separate egg whites from their yolks. Set egg whites aside in an adequately-sized bowl. Beat egg yolks together with condensed milk. Add the juice of 2 lemons and the zest of 1 lemon.
Mix well and pour into the pie crust. Bake at 175 °C (350 °C) for about 15 minutes or until lemon mixture practically solidifies. Let cool.
Once the pie has cooled entirely, casually sprinkle raspberries across the top. Set aside.
Pour 50 ml of water and the granulated sugar into a small saucepan. Bring to a boil and let simmer over medium-high heat. Check temperature using a thermometer – bring it to 120 °C.
In the meantime, beat 100 g of egg whites at high speed. Once peaks are formed, lower mixer speed.
Very carefully pour scalding sugar syrup over egg white peaks, in a thin stream. Keep beating at low speed until meringue has cooled (15-20 minutes). Using a spatula, transfer meringue to a pastry bag, preferably one with a fluted tip.
Form small meringue peaks across pie surface. Then use a baker’s blowtorch to gently caramelize each peak of your meringue. Note: You can also use your oven’s broil function for this, but results may not be as successful as with a baker’s blowtorch.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
