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A sweet detour in London at Circolo Popolare
Big Mamma Group invites itself to your table with a recipe from Circolo Popolare, the group's famous trattoria in London! 😍
The Amazing Lemon Pie 🍋 from Circolo Popolare
Lemon meringue pie, per 6 amici
Prep Time: 25 minutes
Cooking time: 30 minutes
Refrigeration: 1 night
For the pie dough:
90 g soft butter, 20 g almond powder, 50 g icing sugar, 2 large eggs, 150 g flour, 1⁄2 tsp. of salt
For the lemon cream:
1 sheet of gelatine, 3 untreated lemons, 3 eggs, 70 g caster sugar, 140 g butter
For the Italian meringue:
230 g caster sugar, 2 tbsp.of water, the juice of 1 lemon, 4 egg whites
How to do it ? 🤔
Prepare the tart dough:
In a bowl, work the butter with a spatula until you obtain a buttery ointment. In the bowl of a mixer, using the mixer sheet, mix the butter ointment, almond powder and icing sugar until smooth. Then add the eggs one at a time without stopping beating. Stir in the flour and salt. Mix until you obtain a crumbly dough. Keep in the fridge in an airtight container overnight.
Preheat the oven to 347°F. Spread the dough over 6 mm thick in a round shape using a rolling pin. Place the dough in a buttered tart tin and place in the oven for 15 minutes.
Prepare the lemon cream:
Rehydrate the gelatine leaf in a bowl of cold water for 5 minutes. Squeeze 3 lemons and remove the zest from 2 lemons. In a bowl, beat the eggs with a fork. In a saucepan, bring the lemon juice, sugar and butter to a boil. Gradually whisk in the egg mixture. Continue cooking over low heat until it boils slightly. Pour the mixture into a salad bowl. Drain the gelatine and stir in. Add the lemon zest. Blend well with a hand blender. Store in an airtight container in the refrigerator overnight.
Prepare the Italian meringue:
In a saucepan, melt the sugar with the water and lemon juice over low heat. Bring to the boil and cook until the mixture reaches 248 °F. If you do not have a kitchen thermometer, pour a drop of the syrup obtained into a glass of cold water. If the drop forms a small soft ball, the syrup is ready.
Whisk the egg whites until stiff and stiff in a bowl without any trace of fat until they form a point at the end of the whisk. Pour the sugar syrup in a thin stream over the egg whites without stopping whisking until the meringue cools. Pour the lemon cream into the pie crust. Using a plastic spatula, place the meringue on top, giving it a domed shape in the centre. Caramelize with a blowtorch. Set aside 1 hour in the fridge before serving.
So, shall we get started? 😉
Share your Lemon Meringue Pie by tagging us on the networks: @mapstr_app & @bigmammagroup