Lemon Meringue Pie
為了參加月底的感恩節而練習的Lemon Meringue Pie沒有拍照，但還是得留著配方做紀錄囉。
派皮是參考"樂法" ，以下是連結:
甜派皮：
無鹽奶油 75g 低筋麵粉 125g 糖粉15g
冷水
2t 蛋黃 1顆
檸檬皮屑
適量（也可以不加）
鹽少許
這個配方可以做出 2個 16c m + 1個10公分 薄塔皮
這是我做過最滿意的塔皮
薄厚適中
入口及化
並有著sable（沙沙脆脆）的口感
製作塔皮有一個非常重要的秘訣
就是不能過分的揉它
只要將混合好
如砂粒狀的粉類
輕輕捏成團
放入冰箱冷藏30分鐘
從冰箱取出後
等其回溫
灑一點點手粉
桿平即可
烤箱預熱 170度
烤25分
檸檬酪本來要選Nigel Slat er的配方，最後還是選擇了Pierre
Hermé’s Lemon Cream
Makes
about 800ml
zest
of 3 lemons
4
large eggs
175ml
freshly squeezed lemon juice
1. Bring a
saucepan of water to the simmer. In the meantime, set up your food
processor/blender or
have a deep
container and your immersion/stick blender ready to go. Also prepare a sieve
that will fit over your food
processor or chosen container.
2. Combine the
sugar and lemon zest in a metal bowl that will fit over the simmering pan of
water
without its
base touching the water (basically, you should be cooking the curd in a bain
marie). Rub
the sugar and
zest together with your fingers until the mixture is moist, grainy and
incredibly
aromatic. Then
whisk in the eggs followed by the lemon juice.
3. Place the bowl
into your pan of simmering water. Keep whisking until the cream thickens and
reaches 80°
Celsius. Be sure to use a thermometer. You will go from liquid to cream in a
flash.
I confess that
I have a bit of a speed demon approach to this. I use a heavy-bottomed pan
directly
on my induction
hob to prepare this curd. I set the temperature one notch below the maximum and
whisk away
while watching my thermometer closely.
4. Pull the curd
off the heat the second it hits 80° Celsius and sieve it into your food
processor/blender or container. I
find that stirring it with a small spatula helps speed up the straining
process. Let it cool to 60° Celsius.
5. Blend on high
while adding pieces of butter into the cream, about 5 pieces at a time. Scrape
down
the sides of
the bowl when necessary. When all the butter has been incorporated, continue to
blend
for another 3
to 4 minutes to ensure that it is perfectly smooth and light.
The curd can be
used immediately, stored refrigerated in an airtight jar for up to 4 days, or
frozen for
a month.
註1. PH大師的大作有中文版耶，但我還是肉腳階段還是別亂買的好!
