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Helen’s lemon pie

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Helen’s lemon pie

Ingredients

For the tart
180 gr. flour
60 gr. Brown sugar
Zest of 1 lemon with no wax
80 gr. butter
1 egg yolk
Cool water
For the cream
½ cup fresh Lemon Juice
200 gr. granulated sugar
1 ½ cups water
80 gr. corn flour
2 Lemon zest
60 gr. butter
3 Egg yolks
For meringue
4 Egg whites
120 gr. sugar
  • Difficulty: Medium

Ingredients

  • For the tart

  • For the cream

  • For meringue

Narration

Helen’s lemon pie

My friend Helen left the windswept Tinos and settled two years now, in another sacred place, Meteora.

lemonopita-(3)

There, in the shadow of the monasteries and unique rocks protected as a unique natural phenomenon by Unesco, she created inside the beautiful Antoniadis hotel at the back street side, a beautiful place «To Aroma tis Mentas” –“The mint flavor» with amazing decor where you feel like home. Helen is a warmhearted person and makes by herself the sweets she serves and that is why they are unique as the lemonades from secret recipes of her Mom. I liked also very much and the coffee and snacks. You should go there … however her recipe of our lemon pies she «trusted» to us and we greatly appreciate it.lemonopita_elenhs_1

Lemon pie

By Helen of «Aroma Mentas» Kalambaka Antoniadis hotel

Published by Sissy Nika also at Emvolos.gr

(Visited 194 times, 1 visits today)

Steps

1
Done

For the tart

Sieve the flour and pour into a large bowl with the sugar and zest of lemon.

2
Done

Stir and add the butter.

3
Done

Knead the mixture with your hands and we rub the mixture thin as fine crumbs.

4
Done

In a deep dish, beat the yolk and pour it in the mixture.

5
Done

Add a little cold water to the dough and knead again.

6
Done

The dough is ready when it unstacks from our hands.

7
Done

You may need to add a little more flour.

8
Done
45 minutes

Cover the bowl and refrigerate to «rest» the dough at least 45 minutes.

9
Done

Pour flour on the counter and spread the dough with the rolling pin.

10
Done

With a brush pass with butter the tart pan and flour it lightly.

11
Done

Spread the dough in the tart pan, covering the entire surface and walls.

12
Done

With a fork open holes in the base of the tart to bake evenly.

13
Done
15-20 minutes

Bake in a well preheated oven at 180 °C for 15-20 minutes until golden brown.

14
Done

Remove the tart from the oven and let cool.

15
Done

For the cream

In a saucepan pour the water with the sugar and zest of lemon.

16
Done

Mix with a wooden spoon constantly, until the sugar dissolves.

17
Done

Heat the syrup.

18
Done

Dissolve in a glass of lemon juice the corn flour.

19
Done

Once foamed initially add the foam in the pot and then add the rest and juice.

20
Done

Stir and turn down the temperature of the fire.

21
Done

Allow to heat until the cream is thick.

22
Done

Beat the egg yolks in a bowl with the butter and we add them slowly to the mixture.

23
Done

Mix well with a spatula and remove from the heat.

24
Done

In the tart we baked, spread the lemon cream and with the spatula pass the surface to become uniform.

25
Done

For the meringue

In the mixer bowl, beat the egg whites with a whisk until the meringue is soft. We do not want to be tight.

26
Done

Add the sugar and whisk until the meringue becomes tight and smooth.

27
Done

How to combine

Over the lemon cream spread the meringue.

28
Done

Preheat the oven grill to 180 °C and leave it for a few minutes until our meringue gets a nice golden color controlling it to avoid burning.

29
Done

If we have a torch we pass with it the meringue but it needs attention and the result is wonderful in seconds.

30
Done

It is a delight…

TasteDriver

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