Sub) 여름엔 상큼한 레몬 머랭 파이🍋✨Lemon Meringue Pie

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Hello everyone:)
This week's video is a lemon meringue pie :)

Is the weather so hot these days, isn't it?
In this kind of weather, rather than heavy and rich desserts,
I was craving a light and tangy dessert...!
(TBH I usually like tangy desserts even in winter when I feel like I'm going to freeze to death haha...💛)

This recipe is a slightly modified version of the pie recipe I used at my previous job.
It's not overly sour, just the right amount, so it's really tasty :)

▶Ingredients (one 9-inch pie pan) - top diameter 22.8cm, bottom diameter 20cm, height 3.8cm

[pie crust]
150g all-purpose flour
100g cake flour
165 g butter
2g salt
65 g cold water
: In this video, I made it with a food processor, but please refer to this video for how to make it without a machine.
미국에서 땡스기빙에 꼭 먹는🎃세상 맛있는 펌킨파이 만들기🍁🍂

1) Put the cold powdered ingredients and diced cold butter into a food processor and chop the butter using the Pulse function.
2) When the butter becomes small enough to be the size of a pea, add cold water and salt mixed in advance and mix.
3) When the powder is barely visible and starts to clump together like crumbles, take out the ingredients on the work surface and press them together to form a lump.
4) After making the dough into a round and flat shape, cover it with plastic wrap and rest in the refrigerator.
* Since the pie dough shrinks a lot after baking, you need to give it enough rest so that it shrinks less. (For about 3 hours)
5) Use a rolling pin to roll out the dough into a wide circle with a thickness of 3mm.
6) Put the rolled dough into the pie mold.
7) Cut off the edge 1 inch larger than the mold itself and roll it outward. Pinch the edges with your fingers to shape them.
8) Reheat in the freezer and rest for a while until the dough hardens.
9) After filling the weight stone in the pie dough, bake at 170 degrees Celcius (338℉)for 25 minutes, then remove the pie weights and bake for an additional 25 minutes. (Wizwell Lumi Oven)

[Lemon Filling]
-100g lemon juice
-4g lemon zest
-210g eggs
-160g sugar
-2g sheet gelatin (can be substituted with the same amount of powdered gelatin)
-200g unsalted butter
-5g Limoncello (optional)

*Plate gelatin is soaked in ice water for at least 10 minutes in advance.
1) Mix eggs and sugar well.
2) Add lemon juice and lemon zest and mix
3) Grind 2) with an immersion blender
 (If you don't have a blender, you can skip this step- instead, strain the finished curd through a sieve later)
4) Stir well in 3) over low heat and heat until thick.
5) Add the soaked gelatin, and mix.
6) Add limoncello and mix.
7) Add cold diced butter and blend with a hand blender.
8) Pour the finished lemon filling into the pie crust and harden in the refrigerator for at least 2 hours.

[Italian Meringue]
-140g egg white
-200g sugar
-66g water
-2g cream of tartar (I added it to increase stability since it is an Italian meringue with a small amount of sugar. You can omit it if you don't have it)

1) Put sugar and water in a pot and heat over medium-low heat.
2) When 1) comes to a boil, whip the egg whites to make enough foam.
3) When the syrup reaches 118 degrees Celcius, set the hand mixer to high speed and pour the syrup little by little while you whip the egg white.
4) Whip while cooling until the meringue rises firmly, then place the finished Italian meringue on top of the pie and shape it naturally with a spatula.
5) Lightly burn the meringue with a blow torch to finish.

*Storage: Can be stored in a refrigerator for up to 3 days. The pie crust is the crispiest on the day it is made, so it is best eaten the same day it is made.


instagram:Instagram: jadore________
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