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Oreo Lemon Merengue Pie

14 February 2014

Oreo Lemon Merengue Pie for Valentines day

oreo, cookies, pie, lemon, curd, cream, cooking, baking

Every women needs now and then some love! For me it means, food! Delicious cakes, ice cream or chocolate it doesn’t matter, I will be happy. I love to cook healthy but sometimes I just want to eat what my hearts desire. So I eat ones a week something unhealthy, but it has to be worth it. This oreo lemon merengue cake is so delicious it is worth the calories! By the way, cacao powder and lemon are healthy right? 😉 I saw this recipe on passionforbaking and made it my own way.

Oreo Lemon Merengue Pie Recipe

Oreo crust:

  • 200 g Classic Oreo cookies (filling removed)
  • 80 g butter
  • 1 tablespoon vanilla sugar
  • 3 tablespoons regular sugar

Lemoncream filling:

  • 4 eggyolks
  • 50 g butter
  • 80 g sugar
  • 1 large lemon
  • 2 1/4 cup (500 ml) whipped cream
  • 4 gelatin leaves or 2 tablespoons gelatin powder

Merengue topping:

  • 1/2 vanilla bean, seeds removed
  • 2 eggwhites
  • 75 g sugar
  • 1 teaspoon lemon juice

Optional: little sprinkle hearts

For the best result you can use a regular 10-inch (26 cm) pie dish. Before you start, preheat your oven to 390˚F (200˚C).

Oreo Lemon Merengue Pie Instructions

Oreo crust

Spray your pie dish with non-stick baking spray. Melt the butter and crush the Oreo cookies finely. Mix it together with the regular and vanilla sugar till it’s blended. Put it into the dish and press the mixture into the base and sides. Place it in the freezer for 8 minutes, then into the preheated oven for 12 minutes.

Lemoncream filling

Put your gelatine leaves into cold water till they are very flexible. Whisk the whipped cream till you get soft peaks. Put   the gelatine with 1 tablespoon of water into the microwave till it’s melted. Then add it to the whipped cream and mix it till it’s blended.

Get a new bowl and make it warm, put the eggyolks, butter and sugar into the preheated bowl except the lemon. Grab the lemon and grate it for half and then cut it in half en press de juice out of it. Add the juice and the grated zest with the eggyolks, butter and sugar and mix it till it’s well blended.

Now you can fold the whipped cream with the lemon curd, don’t whisk to much, you will lose the air. If it’s blended you can put de lemoncream into the cooled pie dish. Put it into the fridge for a minimum of 4 hours.

Merengue topping

Time to serve? Whisk the 2 eggwhites and add every 10 seconds a tablespoon of sugar till the volume is tripled, then add the vanilla seeds and lemon juice. Whisk till you get soft and shiny peeks. If it’s ready you can spread it out on the pie. Valentine’s day is a special day, these sprinkle hearts are perfect for this occasion.

Happy Valentines day!

 

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CamillaSylvie

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