Remove the weights and bake for another 5 minutes or until golden brown. 2895 McFarlane Road Inside B Bistro Bakery Miami, FL. This is the perfect pie when you’re looking for a bit of sunshine in your life I’ll walk you through all the steps to make this pie. Bake the pastry case blind (put pie weights or rice on the parchment paper in the tart shell before baking to prevent the pastry from shrinking and puffing up) for around 12 to 15 minutes. This classic lemon meringue pie is baked in a homemade all butter crust, with a tart lemon curd filling and a fluffy toasted Italian meringue topping. Cover with plastic foil and put it in the fridge for another 15 minutes. Lightly prick the bottom of the pastry crust with a fork, to prevent the dough from puffing up when it bakes. If you don't want to roll out pastry, you can just evenly pat it down to the bottom and sides of the tart shell. Roll the pastry into the desired shape and size and gently place it in the tart shell. Lightly butter and flour the tart shell(s). Flatten the pastry into a disk, cover with plastic foil, and refrigerate for 30 minutes or until firm. In a large bowl or stand mixer, beat together 1 cup of granulated sugar with ½ cup softened unsalted butter until it is creamed. Add the flour mixture all at once and mix just until it forms a ball. Gradually add the egg, beating just until incorporated. In a bowl, beat 3 eggs with a fork and stir them into the saucepan.
Whisk over low heat until the butter melts. Place the butter in the bowl of your electric mixer (or with a hand mixer) and beat until softened. Add the sugar and beat until light and fluffy. Squeeze the lemons and pour the juice, along with 200 grams of granulated sugar and 100 grams of butter, in a saucepan. Put the flour and salt in a bowl and lightly whisk, set aside.
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