{"id":38,"date":"2011-01-08T23:27:57","date_gmt":"2011-01-09T04:27:57","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=38"},"modified":"2011-01-09T01:02:05","modified_gmt":"2011-01-09T06:02:05","slug":"tarte-au-citron-avec-meringue","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=38","title":{"rendered":"Tarte au citron avec meringue"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Dessert\/Citrus\/recipe.html?dishid=1918\">foodnetwork.ca: Christine Cushing Live: The Best Lemon Meringue Pie<\/a><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Pastry<\/strong><\/p>\n<ul>\n<li> 1 1\/3 cups all purpose flour<\/li>\n<li> 1 pinch salt<\/li>\n<li> 1\/4 cup cold unsalted butter<\/li>\n<li> 1\/3 cup cold vegetable shortening<\/li>\n<li> 5 tablespoons ice water<\/li>\n<\/ul>\n<p><strong>Lemon Curd<\/strong><\/p>\n<ul>\n<li> 2 cups water<\/li>\n<li> 1\/2 cup cornstarch, plus 2 tbsp.<\/li>\n<li> 10  egg, yolks<\/li>\n<li> 1 cup lemon, juice (5 \u00e0 6 citrons)<\/li>\n<li> 1 1\/3 cups sugar<\/li>\n<li> 1\/8 teaspoon salt<\/li>\n<li> grated zest of 4 lemon<\/li>\n<\/ul>\n<p><strong>Meringue<\/strong><\/p>\n<ul>\n<li> 4  egg, whites<\/li>\n<li> 1\/2 teaspoon cream of tartar<\/li>\n<li> <span style=\"text-decoration: line-through;\">1\/2 cup sugar<\/span> (4 c. \u00e0 table\u00a0 sugar)<\/li>\n<li> 1\/2 teaspoon lemon, juice<\/li>\n<\/ul>\n<div><strong>Directions<\/strong><\/p>\n<p><strong>Pastry<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 375 degrees F.<\/li>\n<li>Sift the dry ingredients together.<\/li>\n<li>With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs.<\/li>\n<li>Add the ice water gradually until dough forms.<\/li>\n<li>Pat the dough into a flat disk and refrigerate for at least an hour.<\/li>\n<li>Roll the dough into a 13-inch round. Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.<\/li>\n<li>Pierce the bottom with a fork.<\/li>\n<li>Place a piece of parchment or tinfoil in the shell. Fill the shell with pie weights.<\/li>\n<li>Bake for 20 minutes.<\/li>\n<li>Remove the pie weights and paper and continue to bake about 15 minutes until the pastry is golden and set. Cool on a wire rack.<\/li>\n<\/ol>\n<p><strong>Lemon Curd<\/strong><\/p>\n<ol>\n<li>In a small bowl, whisk the cornstarch with 1 cup of water until dissolved. Set aside.<\/li>\n<li>In a small saucepan add egg yolks, lemon juice, sugar, lemon zest and salt and the remaining 1 cup of water.<\/li>\n<li>Cook over medium low heat for one minute, stirring constantly. The mixture should not boil but the sugar should dissolve.<\/li>\n<li>When the sugar has dissolved pour in the cornstarch mixture and turn up the heat to medium.<\/li>\n<li>Cook mixture, stirring continuously with a spoon so that the mixture does not stick to the bottom or the sides of the pan.<\/li>\n<li>Cook for 6 to 8 minutes until it has started to boil, thickens and becomes translucent.<\/li>\n<li>Set filling aside to cool slightly.<\/li>\n<li>Immediately make meringue so filling stays warm.<\/li>\n<\/ol>\n<p><strong>Meringue<\/strong><\/p>\n<ol>\n<li>Whip egg whites on high speed.<\/li>\n<li>Immediately add cream of tartar and whip until soft peaks form.<\/li>\n<li>While whipping, add the sugar one tablespoon at a time to allow it to dissolve.<\/li>\n<li>Add the lemon juice at the end when the meringue is shiny and holds medium stiff peaks.<\/li>\n<\/ol>\n<p><strong>Assembly<\/strong><\/p>\n<ol>\n<li>Pour the warm filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.<\/li>\n<li>Use your spatula to swirl the meringue into peaks.<\/li>\n<li>Cook the pie at 375 degrees F. for about 6 minutes until meringue is just golden.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Christine Cushing Live: The Best Lemon Meringue Pie Ingredients Pastry 1 1\/3 cups all purpose flour 1 pinch salt 1\/4 cup cold unsalted butter 1\/3 cup cold vegetable shortening 5 tablespoons ice water Lemon Curd 2 cups water &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=38\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-38","post","type-post","status-publish","format-standard","hentry","category-tartes"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/38\/revisions"}],"predecessor-version":[{"id":78,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/38\/revisions\/78"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}