Lemony Ukrainian Pie

    

    By Katya, our Cool Cook!  

LemonPie1
LemonPie2

Fresh out of the oven!

Katya

Thank you, Katya!

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Ingredients:

Short pastry for a 28 cm (12") form

225 grams (2 cups) flour
1 tsp salt
155 grams (2/3 cup) butter
5-6 Tb. ice water


Lemon curd

Juice of 3 lemons 
zest of 1 lemon
  

400 ml (1  3/4 cup) milk
3 Tb. cornstarch
250 grams (1  1/4 cup) sugar
4 egg yolks
80 grams (1/3 cup) butter 


Meringue

4 egg whites  
200 grams (1 cup) sugar


           

          DIRECTIONS:

1) Mix together the ingredients for the short pastry and put in the refrigerator 30 minutes to cool. Take from the refrigerator and roll out very fine. Press pastry into your baking dish. Make sure there are no air pockets. Prick the pastry with a fork in several places. Bake in the oven at 200ºC (400ºF) for 20-25 minutes until lightly browned.

2)  While the pastry is baking, prepare the lemon curd.  Rub the zest of 1 lemon into a cup.  Squeeze the juice of the 3 lemons into the cup. Strain if you want, or leave some of the lemon pulp for stronger flavor.

3) Pour your milk into a saucepan, add sugar and bring to a low boil. Mix the egg yokes (save the whites) with the cornstarch in a cup and then add to the milk. Stir constantly.

4) Stir your milk mixture continuously. When it begins to thicken add the zest and lemon juice and butter. (The butter is optional.)  Continue to stir over a low heat for 2 to 3 minutes until everything is thoroughly blended and smooth.  Remove from heat.

5) By now your pastry should be ready. Remove from oven and let cool.  Now prepare your meringue. To prepare meringue, beat the egg whites and gradually add sugar. Beat until the egg whites until they make stiff, beautiful peaks.

6) Now you are ready to assemble your pie.  Pour your lemon curd into the pastry shell. Then add the meringue and, with a spoon, form the meringue into a beautiful design.  Put the pie in a preheated 150ºC (300ºF) oven for 10 minutes until the meringue is just slightly brown. It shouldn’t get too hard.

7) Refrigerate your pie until the lemon curd is firm.  ENJOY!

 ©InterestEng. July 2013  §  The stories in the magazine portion of the site are written by English language learners. Stories are corrected by a native English speaker.  § Photos are staff or used with permission.  §  To contact us:  go.gently.on@gmail.com