Tricolor shortcrust cake with lemon filling and meringue is a colorful pastry for a family weekend or a friendly tea party. Here, a thin base with a chocolate flavor, a yellow layer with citrus notes, as well as a delicate, soft and airy protein mass are successfully combined.

Store the lemon pie with shortcrust meringue in the refrigerator and serve it in portions with tea or coffee without sugar, since the pastries are quite sweet, although they have a characteristic lemon sourness.

Ingredients:

For the basics:

• egg yolks - 2 pcs.;
• butter - 110 g;
• sugar - 40 g;
• flour - about 150 g;
• cocoa powder - 2 tbsp. spoons.

For Lemon Kurd:

• lemons - 2-3 pcs.;
• flour - 2 tbsp. spoons;
• sugar - 1 glass;
• butter - 2 tbsp. spoons;
• water - 300 ml;
• starch - 3 tbsp. spoons;
• egg yolks - 4 pcs.;
• salt - a pinch.

For the meringue:

• egg whites - 6 pcs.;
• sugar - 6-7 tbsp. spoons.

Lemon shortcrust meringue pie recipe

How to make lemon meringue tart shortbread

1. We start with the very bottom layer - the chocolate base. To do this, combine the softened butter with sugar. Add two egg yolks after separating them from the whites. Grind these ingredients with a fork into a homogeneous mass. For the time being, we put the proteins in a separate clean and dry dish - we will use them for the meringue.
   
2. After sifting, gradually add flour and cocoa powder. Knead a soft and pliable shortbread dough. Dosage of flour is adjustable during kneading.
   
3. We distribute chocolate-colored dough warm from the hands inside a detachable refractory mold with a diameter of 22 cm. We form a board with a height of 2-3 cm, make several punctures in the base with a fork, and then send the blank into the oven, which was hot by that time. We bake for about 15 minutes at 180 degrees.
   

   How to make lemon curd for a shortcrust cake

4. In the meantime, we are preparing the sweet filling. Rub the zest of 1 lemon with fine shavings. Be careful: you only need a yellow peel! Do not touch the white part of the citrus, otherwise the cream will taste bitter. Next, squeeze lemon juice - you need to get 125 ml.
   
5. Pour the entire amount of sugar into a small saucepan at once, add the zest, pour in the lemon juice and water. We put on medium heat, mix thoroughly. Then add flour, salt and starch. Stir vigorously and continuously with a whisk to avoid the formation of lumps, bring the sweet thickened mass to a boil. Next, add oil, mix everything again and remove from heat.
   
6. Take the remaining 4 eggs. Carefully separate the yolks from the whites, gently beat with a whisk or fork. Gradually spread 1/2 portion of hot lemon cream into the yolk mass, stirring the mixture intensively and continuously with a whisk.
   
7. We shift the resulting yellow mix to the half of the cream remaining in the pan. Place again on medium heat, working continuously with a whisk. Bring the thick cream to a boil, simmer for a couple of minutes and remove from heat. We fill our sand "basket" with lemon curd.
   

   How to make lemon pie meringue

8. It remains to prepare the last layer. To do this, beat the 6 proteins remaining from working with the filling and base into a soft foam at the minimum mixer speed. Add sugar gradually, increasing the speed. As a result, you need to get a strong and stable protein mass. To check the doneness, turn the bowl over. If the squirrels remain stationary, our work is over here.
   
9. Put the protein mass on the lemon curd with a spoon so that the filling and the edges of the pie are completely under the lush meringue. With the help of a fork, lightly lift the proteins upward, forming a kind of "whirlwind". We send almost ready-made lemon pie for 10-15 minutes to the oven. When the meringue acquires a beige-golden hue, we take out our culinary product.
   
10. Cool the shortcrust cake with lemon filling and meringue right in the mold, and then put it in the refrigerator overnight. Remove the detachable board from the already cooled baked goods, cut the pie into portions and serve with unsweetened tea / coffee.
    

Lemon shortcrust meringue pie is ready! Enjoy your tea!

The delightfulness and uniqueness of lemon meringue desserts lies in the contrast of tastes. Sugary sweetness is balanced by citrus sourness. And the airy white cream is more like a mousse in consistency. Below are some incredibly delicious cake recipes with this combination.

How to make a lemon curd cake

Ingredients	Quantity
butter -	115 g
sugar -	4 g
salt -	3 g
cold water -	30 ml
flour -	200 g
drinking water for a Kurd -	325 ml
lemon juice -	130 ml
yolks -	4 things.
sugar for the Kurd -	300 g
corn starch -	120 g
butter -	75 g
fresh lemon zest -	20 g
proteins -	4 things.
sugar for meringue -	170
vanillin -	2 g
Cooking time: 90 minutes	Calorie content per 100 grams: 267 Kcal

"Lemon Meringue Pie" - famous for the movie "Desperate Housewives" cake, over the recipe of which a real war broke out between the two heroines of the film. Having tasted this delicacy with the most delicate lemon custard hidden under a cloud of air meringue, it becomes clear that the reasons for the "war" were compelling.

Step by step cooking:

Lemon cake recipe with Italian meringue and cream

This homemade dessert can compete in taste and appearance with any cake prepared by a professional pastry chef. It combines everything perfectly: almond cakes, lemon-scented cream, and gentle but persistent Italian meringue.

Ingredient proportions for almond cakes:

• 5 chicken eggs;
• 125 g sugar;
• 50 g crushed almonds;
• 5 g baking powder;
• 125 g flour.

To make lemon cream you will need:

• 700 ml of milk;
• 300 ml heavy cream;
• 4 yolks and 2 whole chicken eggs;
• 160 g sugar;
• 80 g starch;
• 5 g lemon zest.

For Italian meringue you need to take:

• 4 egg whites;
• 250 g sugar;
• 50 ml of water.

Since the biscuit needs to lie in the cold overnight before assembling, the process of making the cake takes two days, although the total duration of baking a biscuit, making cream and meringue will take one and a half to two hours.

Calorie content or nutritional value per 100 g of finished dessert - 222.5 kcal.

The sequence of confectionery processes:

1. For a biscuit, combine the sifted flour with crushed almonds and baking powder. Make a fluffy foam from eggs and sugar, then gently stir the loose mixture into it.
2. Transfer the dough into a prepared split form (24 cm in diameter) and bake a biscuit until tender at 170 degrees. Wrap the finished cooled cake layer with foil and keep in the refrigerator for 12-16 hours.
3. For lemon cream, mix all the ingredients into a homogeneous mixture. Then put it on fire and cook until thickened. Cool the finished filling until warm, cover or stir periodically so that a film does not form on the surface.
4. Cut the cake into 3 layers. Line the walls of a split form with a border tape. If not, a dense file will do. Put the first layer in it, on it - half the cream, again - the cake and half the cream, cover everything with the remaining cake. Leave the cake for 2-3 hours in the refrigerator to set and freeze the cream.
5. To make Italian meringue, boil the syrup from sugar and water until a drop forms a transparent ball in cold water, or a culinary thermometer reads 124-126 degrees.
6. Beat the whites until medium peaks, then pour in the syrup in a thin stream and continue whisking everything together until the meringue cools completely.
7. Remove the border tape from the frozen cake and decorate the top and sides with meringue using a bag with a curly pastry nozzle. For more effect, the meringue on top can be fired with a flambing gun to a caramel shade.

How to cook with biscuit and meringue

Not everyone likes the abundance of meringue in desserts, but the slight sourness of lemon in the cakes and cream perfectly balances the tastes. To make the citrus taste more pronounced, and the biscuit juicy enough, the impregnation for it should be prepared not with water, but with freshly squeezed lemon juice.

List of products needed for one lemon sponge cake with a diameter of 22 cm:

• 4 eggs;
• 150 g sugar;
• 90 g flour;
• 90 g starch;
• 85 g butter;
• 10 g baking powder;
• 10 g lemon zest.

Lemon impregnation syrup contains:

• 50 ml fresh lemon juice;
• 50 g granulated sugar.

Lemon custard is made from:

• 400 ml of milk;
• 4 yolks;
• 80 g sugar;
• 40 g flour;
• 5 ml lemon juice and zest to taste.

To make a meringue for decorating a cake, you will need:

• 4 squirrels;
• 280 g sugar;
• 110 ml of water;
• 5 ml fresh lemon juice.

On average, a hostess will spend 1 hour and 30 minutes making a cake.

The calorie content of this version of the lemon cake is on average 286.0 kcal per 100 grams.

Progress:

1. Melt the butter for the biscuit and cool to room temperature. Mix the starch, flour and baking powder and sift several times. Beat the eggs with sugar until fluffy, then gently stir in the mixture of dry ingredients with a spatula. Pour butter into the dough last, mix.
2. Transfer the dough into the prepared detachable form, tighten the form on top with foil and send it to the preheated oven for 30-40 minutes. Cool the finished biscuit cake completely.
3. Lemon cream is prepared as in the previous recipes: all the ingredients must be combined until a homogeneous mixture is obtained, which, with continuous stirring over medium flame, must be boiled until thick.
4. For impregnation in a saucepan, combine juice and sugar, cook the mixture over a fire until all crystals are completely dissolved. Cut the sponge cake into three thinner ones, soak each of them with lemon syrup, grease with cream and stack.
5. Put the layered cakes in the refrigerator for a while, and in the meantime prepare the meringue for decoration. Boil syrup from water and sugar. Beat the whites with lemon juice until medium peaks, add syrup to them and do not turn off the mixer until the meringue cools down.
6. Decorate the sides and top of the dessert with meringue using a pastry nozzle or simply smear it with an even layer with a spoon and a spatula (wide knife).

The subtleties of cooking

Using lemons for dessert, regardless of whether you need the zest or not, they must be washed in hot water. And it would be good to use the hard side of the dishwashing sponge for this purpose. This procedure will help to wash away as much as possible the substances with which the fruit is treated before transportation.

To get more juice from lemons, the fruits must first be rolled on a hard surface with a little pressure. It is also very important that the pits and the white part of the lemon peel do not get into the Kurd. This can make the cake bitter.

If, during boiling, the custard lemon cream does not thicken in any way, you can try to remedy the situation by sifting a little starch on top while constantly stirring the mixture.

Italian meringue is most often used to decorate cakes as it is more durable. Its ingredients are whipped egg whites and sugar syrup.

Contrary to popular belief, for greater splendor, squirrels should be taken not chilled, but at room temperature. There should not be a drop of yolk in them; the walls of the beating dishes should also be additionally degreased. This can be done with a cotton pad dipped in lemon juice.

The correct consistency is important for the syrup. If it is undercooked, then the meringue will turn out to be loose and unstable. With a thermometer, it is easy to check the consistency of the syrup - it should be equal to 120 degrees Celsius.

How to make lemon meringue cake, see the video below:

Sugar samples will help without a thermometer. Important: when making a test for a sugar ball, the syrup should be removed from the heat so that during this time it is not digested.

Lemon pie is a dessert out of season: in summer it can saturate you, refreshing with a slight sourness and without overeating, and in winter it will dilute a boring palette with sunny shades. Traditional with lemon cream in our variations will be decorated with a lush white meringue cap, which is then browned in the oven or using a burner.

Lemon meringue pie - recipe

If you have a ready-made shortcrust pastry base at your disposal, then the preparation of this lemon pie can do without baking altogether, since its filling is citrus custard and meringue, which do not need to be cooked.

Ingredients:

For the basics:

• flour - 335 g;
• icing sugar - 95 g;
• - 225 g;
• eggs - 2 pcs.

For filling:

• eggs - 4 pcs.;
• egg yolks - 4 pcs.;
• starch - 10 g;
• zest and juice of 3 lemons;
• granulated sugar - 195 g;
• butter - 115 g.

For the meringue:

• egg whites - 4 pcs.;
• granulated sugar - 135 g.

Preparation

The base is a simple shortbread cake that we have cooked more than once. To prepare this type of dough, it is convenient to use a blender, in which it is enough to put all the ingredients at the same time and turn them into crumbs. In this case, the oil must be ice cold. In the absence of a blender, you will have to wield a knife. Roll out the formed dough, cover the mold with it and put it in the freezer for half an hour. Over time, place the base under a press in an oven preheated to 185 degrees for 45 minutes.

All ingredients, except for butter, are whipped together and placed over a water bath. After 10 minutes of regular stirring, the cake filling should have thickened sufficiently. Remove the filling and add chunks of ice cold butter to it. Pour the finished filling into the cooled base. Turn the yolks and sugar into a dense meringue and place it on top of the cream filling at random or with a spitz. Use a burner to brown the egg whites and serve the cake.

Sand cake with lemon filling and meringue

With one of our shortcrust pastry recipes, you can prepare a couple of frozen baking bases and use them to make quick cakes like this with a lemon castard filling inside.

Ingredients:

For the cake:

• shortcrust pastry base - 1 pc .;
• egg yolks - 4 pcs.;
• starch - 15 g;
• water - 355 ml;
• granulated sugar - 210 g;
• lemon juice - 120 ml;
• butter - 65 g;
• lemon zest - 1 tbsp spoon;

For the meringue:

• egg whites - 7 pcs.;
• vanillin - 5 g;
• granulated sugar - 155 g.

Preparation

Pre-bake the lemon meringue pie base itself, then chill it. Put a mixture of water, starch and sugar with lemon juice and zest on the fire. After boiling, boil the mixture for about a minute, and then temper the egg yolks with it, that is, pour portions of the hot solution into the eggs, stirring everything continuously with a whisk. Add pieces of ice-cold butter to the finished cream and beat again. Spread the cream over the sand base and put everything in the oven at 175 degrees for 15 minutes. Chill the cake and cover with a layer of protein, vanilla and sugar furs. Return the dessert to the oven for another 10 minutes to set the cap of the whipped egg whites. The lemon pie and meringue is served a couple of hours after baking.

Lemon meringue pie

Recipe for making delicious and aromatic pastries for tea. On a winter evening, in a cozy company of friends and family, a lemon pie will come in handy. Try to cook! Loose bottom made of shortcrust pastry, aromatic lemon cream filling, fluffy meringue, original presentation and unique taste - lemon meringue pie will become one of your favorite desserts!

The recipe for making lemon meringue pie can be divided into 4 steps:
1 - test preparation,
2 - making lemon cream,
3 - cooking meringue,
4 - pie filling and decoration.

Let's start by making the dough.Ingredients:

300 g flour
- 120 g butter,
- 100 g of sugar,
- 1/2 tsp baking powder,
- zest of one lemon,
- 2 eggs (1 whole egg + 1 yolk).
Mix all the ingredients listed above and knead the dough. The finished dough must be wrapped in plastic wrap and put in the refrigerator for 1 hour.

% 0A% D0% A7% D0% B5% D1% 80% D0% B5% D0% B7% 20% D1% 87% D0% B0% D1% 81% 20% D0% B4% D0% BE% D1% 81 % D1% 82% D0% B0% D0% B5% D0% BC% 20% D1% 82% D0% B5% D1% 81% D1% 82% D0% BE% 20% D0% B8% D0% B7% 20 % D1% 85% D0% BE% D0% BB% D0% BE% D0% B4% D0% B8% D0% BB% D1% 8C% D0% BD% D0% B8% D0% BA% D0% B0% 20 % D1% 82% D0% B5% D1% 81% D1% 82% D0% BE% 20% D0% B8% 20% D1% 80% D0% B0% D1% 81% D0% BA% D0% B0% D1 % 82% D1% 8B% D0% B2% D0% B0% D0% B5% D0% BC% 20% D0% BD% D0% B0% 20% D0% BB% D0% B8% D1% 81% D1% 82 % D0% B5% 20% D0% BF% D0% B5% D1% 80% D0% B3% D0% B0% D0% BC% D0% B5% D0% BD% D1% 82% D0% BD% D0% BE % D0% B9% 20% D0% B1% D1% 83% D0% BC% D0% B0% D0% B3% D0% B8.% 20% D0% 9B% D0% B8% D1% 81% D1% 82% 20% D0% BF% D0% B5% D1% 80% D0% B3% D0% B0% D0% BC% D0% B5% D0% BD% D1% 82% D0% B0% 20% D0% BD% D1% 83% D0% B6% D0% BD% D0% BE% 20% D0% B7% D0% B0% D1% 80% D0% B0% D0% BD% D0% B5% D0% B5% 20% D0% B2% D1% 8B% D1% 80% D0% B5% D0% B7% D0% B0% D1% 82% D1% 8C% 20% D0% BF% D0% BE% 20% D1% 80% D0% B0% D0% B7% D0% BC% D0% B5% D1% 80% D1% 83% 20% D0% B8% D0% BC% D0% B5% D1% 8E% D1% 89% D0% B5% D0% B9% D1% 81% D1% 8F% 20% D1% 84% D0% BE% D1% 80% D0% BC% D1% 8B% 20% D0% B4% D0% BB% D1% 8F% 20% D0% B2% D1% 8B% D0% BF% D0% B5% D1% 87% D0% BA% D0% B8.
% 0A / handmade-paradise.ru / wp-content / uploads / 2016/12 / Limonnyiy-pirog-s-beze.-Retsept-5.jpg "alt =" (! LANG: Lemon meringue pie. Recipe (2)" width="524" height="216" />!}

Place the rolled dough on parchment paper in a mold. Pierce with a fork several times.

We put in a preheated oven. We bake at a temperature of 170 ° C for 20 minutes (maybe longer, depending on the oven). In the meantime, prepare the lemon cream.

Ingredients for Lemon Cream:

300 ml of water,
- 50 g flour,
- 50 g of corn starch,
- 200 g sugar,
- 2 lemons (zest + juice),
- 3 eggs (only yolks).

Cooking. First, prepare the zest, grate the lemons, then squeeze the lemon juice into a glass.

Preparing the cream. Dilute flour and cornstarch with a little warm water. Beat with a whisk.

Pour the resulting mixture into a saucepan, add sugar and put on low heat. Stir continuously with a whisk.

When the cream begins to thicken, set aside and add the beaten egg yolks. Put on low heat again.

Cook the cream for a few minutes, then set aside and add the zest with lemon juice. Lemon cream is ready, let it cool to room temperature. If we prepared the cream in advance and we do not need it yet, then we put it in the refrigerator for storage.

The next step is to prepare the meringue. Ingredients:
- 3 egg whites,
- 1 tbsp. lemon juice
- 130 g sugar
- 1/2 teaspoon cream.

Mix egg whites with sugar and beat until firm. Then add the cream and a tablespoon of lemon juice. The meringue is ready, you can start assembling the cake. Put lemon cream on the cooled crust, then meringue (see photo below).

<

We put the pastries in the oven for 8-9 minutes at a temperature of 160 degrees. Our lemon meringue pie is ready!

Bon Appetit! I am waiting for your feedback, after cooking, of course)))!