The weather has been really nice and warm lately and it always makes me feel like drinking lemon juice or a yummy lime cordial with a bit of Angusturo bitter.
And thinking about lime also made me want to make this pie. Something I have never made before so it doesn't look perfect but it tasted absolutely great!
Here is what you need:
a pie shape, baking beans or peas,
powdered sugar, a scale, flour, butter, eggs,
lemons, salt, sugar, a scraper for zest
You can converse the metric
here.
First we make the dough:
150g flour
60g butter
50g sugar
1 egg
1 pinch of salt
Put the flour through a sieve.
Add the butter, the sugar, the salt and the egg.
Mix the dough with your hands.
Wrap it in a piece of plastic and put it in the fridge for 30 minutes.
For the filling you need:
3 lemons
3 eggs
150g powdered sugar
30g butter
Take off the zest of the lemons and squeeze out the juice.
Add the butter to a pan and let it melt on
a low fire and add the lemon juice.
Add the zest, the powdered sugar and the eggs.
Whisk permanently until the mixture is thick.
Don't let it boil or your eggs will look grumpy.
It took me about 15 minutes to whisk it so be patient.
Roll out the dough on a flowered surface.
Butter your pie shape or use baking paper.
Note: I used the wrong shape as I could not get the pie out.
Better use one which is straight on the bottom.
Place the dough in the mould.
Oops, does look like the dough wasn't rolled out well enough.
Blind bake your pie dough with beans or peas.
The oven needs to be preheated onto 160°C and put it in there for 15 minutes.
Then add the filling in the blind baked dough.
Put it in the oven for 15 more minutes on 130°C.
For the merengue you need:
3 egg whites
150g powdered sugar
Whisk the egg whites firmly and slowly add the powdered sugar.
Spread out the merengue over the pie.
Place it under the grill for minutes.
I've learned I should not make a tutorial on a first attempt as there are a few things I would do different now. I would use a different pie shape so I could at least show you a pretty pic of when the pie is placed on a plate. But, it's all gone now and it tasted delicious. :)
When I was on the Evanement fair recently, I shared my stand with Mariana from Florcita. She had these beautiful round potholders. I loved them and I commissioned Mariana to make me a square pair with some fabric on the back so that I can easily hold 'em. Look how pretty they are...
Today's space is all about making tableware. I'm not a tableware maker & the glazing is already making me nervous as I don't have a sprayroom I put on the glaze by brush. I've made some experimental cups before and was not supersatisfied with how they turned out glaze-wise. Too thick, too thin, too uneven... They will be for own use anyway, unless I'm satisfied and confident enough to take 'em to the Sunday Market in Amsterdam on the 6th of June.
I have talked about Uppercase magazine before but last week, my copy arrived and I have to show you how pretty it is. Sorry, I'm smitten and can't help it.
1. Drop and Curl 2, 2. sunshine, 3. Moss, 4. Conversing ferns
Add the butter, the sugar, the salt and the egg.
Mix the dough with your hands.
Wrap it in a piece of plastic and put it in the fridge for 30 minutes.
For the filling you need:
Add the zest, the powdered sugar and the eggs.
Roll out the dough on a flowered surface.
Butter your pie shape or use baking paper.
Place the dough in the mould.
Blind bake your pie dough with beans or peas.
Then add the filling in the blind baked dough.
For the merengue you need:
Spread out the merengue over the pie.
Place it under the grill for minutes.
I've learned I should not make a tutorial on a first attempt as there are a few things I would do different now. I would use a different pie shape so I could at least show you a pretty pic of when the pie is placed on a plate. But, it's all gone now and it tasted delicious. :)
