Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/2 cup cold water
- 2 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 2 egg whites
- 1/4 cup granulated sugar
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Whisk
- Saucepan
- Bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
3. Add the butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse meal.
4. Add the cold water and mix until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead it a few times.
6. Roll the dough out into a 12-inch circle and place it in a 9-inch pie plate.
7. Prick the bottom of the dough with a fork and bake for 15 minutes.
8. In a medium saucepan, whisk together the lemon juice, 1/2 cup of sugar, cornstarch, and butter.
9. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
10. Reduce the heat and simmer for 1 minute.
11. Remove from the heat and set aside.
12. In a medium bowl, beat the egg whites until stiff peaks form.
13. Gradually add the 1/4 cup of sugar and beat until the mixture is glossy.
14. Spread the lemon filling over the baked crust.
15. Top with the meringue and spread it to the edges of the crust.
16. Bake for 15 minutes, or until the meringue is lightly browned.
17. Let cool before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information: TBD
Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter
- Coconut oil can be substituted for butter
- Agave nectar can be substituted for sugar
- Coconut sugar can be substituted for granulated sugar
Variations:
- Use different citrus juices such as orange or lime
- Add fresh fruit such as berries or peaches
- Add spices such as cinnamon or nutmeg
Tips and Tricks:
- Make sure the butter is cold when adding it to the dough
- Use a pastry blender or your fingers to cut the butter into the flour mixture
- Beat the egg whites until stiff peaks form
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Serve with fresh berries
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Ice cream
- Coffee
- Tea
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Fruit salad
Troubleshooting Advice:
- If the meringue is not browning, increase the oven temperature to 375°F.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate any leftovers promptly.
Food History:
Filhós is a traditional Portuguese dessert that is made with a flaky pastry crust and a sweet lemon filling. It is believed to have originated in the Azores Islands in the early 19th century.
Flavor Profiles:
- Sweet
- Tart
- Citrusy
Serving Suggestions:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Serve with fresh berries
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese