jeudi 5 septembre 2013

Baking Challenge n°3

Third edition of Fred&Friends's Baking Challenge !
I'm not gonna tell you to participate, you already know why you should do it ;-)

My August 2013's:

Dessert focusing. Again. I know... I am not even ashamed of it. 

Tarte au citron Meringuée !

Estimated time: 60min // Price: € (normal-ish) // Pleasure: ++++ 

Ingredients for 1 medium pie 
For the dough:
250gr of flour
125gr of butter
70gr of sugar
2 eggs yolk  
Water
 
For the lemon curd:
100ml of lemon juice // juice of 3 lemons + zest if you like it.
1 tbsp of cornflour
3 eggs
150gr of sugar

For the meringue:
2 whites of eggs
100gr of sugar
1/2 tsp of baking powder


Whisk the sugar and the yolk together and dilute with water. Not too much!

With your fingers, mix the flour and the pieces of butter in a bowl to obtain a sandy dough. Make sure that the butter is fully absorbed. 
Pour in the middle of that "sand" the liquid mix that you prepared before.

With a knife, mix everything together, without much precision.

Form a ball with the inside of your hands and push it in the pie mould (25cm large is good, but I think mine is smaller and that good as well!).

Put in the oven (180°C) for 20 min, "à blanc". It means that you cook only the dough. So you'll need to put beans on your dough to avoid it to blow. Myself, I put some baking paper and then little rocks. It works the same!

While it's in the oven, make your lemon curd.


In a pan, mix the sugar, the lemon juice, and the cornflour. Stir well.
Then you have two choices. Either your start to cook your mixture on the small ring of your cooker, and then add the eggs and change to a big ring, either you add the eggs straight away and go directly to the big ring.
There's no big difference really. Be just really careful to constantly stir the mixture once the eggs are in the pan. Otherwise, it will burn.
Your curd is ready when it is thick enough.

Once the dough is out of the oven, pour the lemon curd all over it !


Looks yummy already, isn't it?!
A little more effort... Go on.

In a bowl, whisk up the egg whites with a pinch of salt. When you think they are hard enough, you can add the sugar and the baking powder, and keep going with the whisk until they are firm. Use an electric one, it's not cheating, it's helping yourself out ;-).
Pour them all over the lemon curd and put in the oven (150°C) until the meringue's golden... about 10min.





 



 
Bon appétit !