en.passionforbaking.com/blo...rom-paris/

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Hello everyone, long time no «see».

I’ve been busy with some new projects, and I’ve spent a few days in Paris. The blog haven’t been updated with a whole lot of new recipes lately, the reason is simply that I’d rather write a great post full of inspiration rather than just do quick posts just to keep the blog active.

 

This post is inspired by my trip to beautiful Paris.

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If you follow @passionforbaking in Instagram you’ve probably seen some pics and videos already, but Paris is just so amazing, especially in the springtime.

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So many pretty flowers to see in Paris now…

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I was invited to Paris by Pyrex, a French company which is probably most known for their glass wares. This year the company turns 100 years, and they had invited some bloggers from both Norway, Sweden and Finland. The other Norwegian bloggers were Frutimian and Smakenavoslo.

I’ll write more about Pyrex later, but since I arrived the day before everyone else I had one whole Sunday to enjoy beautiful Paris. Needless to say, I went to lots of pâtissières and I ended up very inspired, and very full…

 

Inspired by all the sweet pastries in Paris I decided to post this today, I hope you’ll be inspired, too.

I absolutely love lemon pie, and if topped with meringue I’m in heaven.

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Here is the recipe.

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Lemon meringue pie

For the base: 

• 2/3 cup (150 g) butter
• ¼ teaspoon salt
• 3/4 cup (100 g) powdered sugar
• 1 large egg
• 2 cups (250 g) all-purpose flour
• 1 teaspoon vanilla extract

 

Lemon custard (enough til fill a 20 cm/8-inch pie dish, double the recipe if making a large 28 cm/11-inch pie)

• finely grated zest from 2 lemons
• 1/2 cup + 1 tablespoon (130 ml) freshly squeezed lemon juice (about 3-4 lemons)
• 2/3 cup (150 g) regular sugar
• 3 large eggs
• 2 gelatine leaves (dr.Oetker)
• 2/3 cup (150 g) unsalted butter

Frosting

• Vanilla bean frosting

 

Pie base

Put all the ingredients for the base into a food processor and whizz until blended, alternatively mix by hand, but make sure to use cold butter and don’t over-work the dough.

Wrap in plastic wrap and chill for at least one hour.

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Roll out the dough quite thinly, then use the rolled-out dough to line the pie dish. Pierce the base with a fork here and there.

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Cover with a sheet of baking paper and fill with ceramic baking beans (optional).

Bake in a 375 F (190 C) oven for about 20 minutes. Remove the baking beans and return to the oven for another 10 minutes. Leave to cool completely.

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Lemon custard

Put the sugar, lemon zest, lemon juice and eggs into a saucepan. Warm the mixture on a low heat, stirring all the time.

Soften the gelatine leaves in a bowl filled with cold water, a few minutes will do. Squeeze the water out of the gelatine leaves and add them to the pan.

Stir well until the gelatine is dissolved, then transfer the mixture to a blender (or just use a hand-held mixer). Leave to cool for a few minutes before adding the butter and then whizz until smooth.

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This is soo good…

Pour the lemon custard into the cooled pie base and chill for a few hours.

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Make the vanilla bean frosting, you can find the recipe here.

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Transfer the frosting to a piping bag fitted with a large open star tip, then pipe circles from the center and all the way out to the edge.

I decorated with some roses here and there, using a 1M tip.

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To get that typical lemon meringue pie look, use a blow torch to slighly scorch the top.

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This is so delicious!

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I hope you are tempted to make this pie.

If you can’t use gelatine you can make this pie with lemon curd instead. The custard won’t be as firm, but the flavor will still be amazing.

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