Feeling citrus-y

Lemon Meringue Pie

Over the long weekend, I made this and reminisced about one of my Grandma's  wonderful specialties. She liked to make a pyramid style meringue top. I couldn't make it exactly like hers; it ended up all puddle-y. My family, my bf and I really adore all deserts that include lemon, especially lemon pie. I swear they taste better the longer they sit in the refrigerator. It's all gone within a couple of days. Now, I'm gonna make it again and tried something new -- maybe, I'll add some chunks of strawberries with the lemon filling and see how it goes.

[Receipe]

For the crust: Sift 60g bread flour and 60g cake flour. Add in 60g sugar. Cut in 60g butter into small pices and rub till everything becomes yellow. Add in 1g salt, 1g vanilla extract and 35g eggs. Put them on table, press and fold gentle until it forms dough. Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes  to 1 hour. Roll it out and put it on the pan. Bake 10-15 minutes at 350F.

For the lemon filling: Combine 2g lemon zest, 120g white sugar 150g eggs, 50g lemon juice and 50g water salt in heavy small saucepan; whisk to blend. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes. Add in 85g butter and mix well. Transfer lemon curd to small bowl. Press plastic wrap onto surface; chill until cold and slightly firm, at least 2 hours. Pour in the crust pan and bake for 10-12 minutes.

For the meringue (Swiss): Whisk 120 egg whites, 200 white sugar and 2g vanilla extract together at high speed until formed. Use to top lemon filling