- 8 egg yolks
- 800 g condensed milk
- juice of 5 lemons
- lemon zest 5 lemons
- For the short pastry:
- 250 g wheat flour
- 1/2 teaspoon salt
- 110 g butter at room temperature
- For the meringue:
- 6 egg whites
- 330 g sugar
- 1 teaspoon vanilla extract
Lemon Meringue Pie with Crunchy Müesli
I made this lemon meringue pie for a special day of barbecue because the host asked it to me, since it’s his favorite pie and at the end was also for all of us because it was spectacular!, the base is made with shortbread pastry crust and filled with a sour lemon cream, it’s covered with meringue au gratin and with crunchy Emma’s Granola on top of the meringue au gratin becoming a very special sweet-acid contrast and different textures.
I followed a recipe by Hummingbird Bakery book that I bought 10 years ago in London and I changed it a little bit, this bakery was the first one selling the famous cupcakes in London and has been of one of my recipe sources in some american and british recipes.
This cake is known as Lemon Meringue Pie, it’s how it’s written in English and it’s a classic in English baking. It has been made since the 16th century and is a dessert that became famous thanks to Queen Elizabeth of England, who had it served at banquets in her palace.
Instructions to make the Lemon Meringue Pie with Emma’s Granola:
- Let’s make the shortbread pastry crunch for the base of the cake.
- Preheat the oven to 170ºC
- Mix the flour, salt and butter with the electric mixer at low speed until sandy consistency and everything is well mixed.
- Add 4-6 tablespoons of water depending on the climate you are living, the type of flour or butter, do not add too much water and mix with the hands until everything is well mixed and a homogeneous dough that we can take with one hand.
- Spread the dough on the counter with a little flour and the roll. Line a mold with baking paper to put the dough on, mold the dough well forming the edges with a fork or knife, above of the mass we put another baking paper and we throw chickpeas to avoid that the dough rises when baking.
- Put in the oven for about 15 minutes, remove the chickpeas and bake another 10 minutes.
- Remove from the oven and let it cool
- Preheat the oven to 150ºC
- Make the lemon cream in a bowl by beating the yolks, the condensed milk and add the juice and the lemon zest, with electric mixer until it is a homogeneous and thick dough.
- Pour the mixture over the pie crust base and bake for 25 minutes.
- Leave to cool completely and refrigerate for one hour.
- For the meringue use 6 egg whites at room temperature, in a bowl beat the whites and add little by little 2 spoons of sugar, continue beating until all the sugar is incorporated and the mixture is rather firm forming peaks and add the teaspoon of vanilla essence and mix it.
- Add all the meringue to the top of the cake, covering it well and forming peaks and waves with the back of a spoon.
- Place in the oven for 20 minutes or until the meringue is golden brown.
- Leave to cool completely for at least 3 hours and add Emma’s Granola crisp over the meringue.