RCI-BR.006.0169.001
Lemon Meringue Pie
Lemon meringue pie is a sweet dessert treat.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- baked 9" pastry shell1 unit
- 1 1/2 cups
- 1/4 cup
- 1 tsp
- 1/2 cup
- 1/2 cup
- egg yolks3 unitwell beaten
- 2 tbsp
- 1 1/2 cups
- 1 tsp
- 3 unit
- 1/4 tsp
- white granulated sugar6 tablespoons
Method
1
Combine 1 1/2 cups sugar, cornstarch, and salt in a saucepan, stirring until evenly mixed.
2
Pour cold water into the sugar mixture and whisk until smooth, then gradually add boiling water while stirring to prevent lumps.
2 minutes
3
Place the saucepan over medium heat and cook, stirring constantly, until the mixture becomes clear and thickens, approximately 5-7 minutes.
4
Remove from heat and slowly add the well-beaten egg yolks to the hot mixture while stirring continuously to temper them without scrambling.
5
Stir in fresh lemon juice, grated lemon rind, and butter until the butter is completely melted and incorporated.
6
Pour the lemon filling into the baked pastry shell and smooth the surface.
7
Beat the 3 egg whites with cream of tartar at medium-high speed until soft peaks form.
8
Gradually add 6 tablespoons granulated sugar to the beaten egg whites while continuing to beat until stiff, glossy peaks form.
9
Spread or pipe the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
10
Bake in a preheated 350°F (175°C) oven for 10-15 minutes until the meringue is golden brown on the peaks.
12 minutes
11
Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.