I love a good lemon meringue pie and this recipe worked out great. Full lemon flavor with a pleasant tang.
Pre heat oven: 350 degrees Convection or regular oven.
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1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
3 egg yolk
zest of 2 lemons
1/3 plus 1 tablespoon cup fresh lemon juice
2 teaspoons vinegar
3 tablespoons butter
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
pinch of salt
1 tablespoons cornstarch
1/2 cup water
Use your favorite, for this recipe I used defrosted Puff Pastry that I had in the freezer. Pat the puff pastry into the pie pan. Create vent holes with a fork or a knife, poking through the crust every 1/2″. Bake as directed. Cool the crust. If the pastry comes out puffed, poke some additional holes and press the center down firmly with a couple of clean dish towels.
In a heavy pot (dutch oven as Le Creuset without lid) or double boiler before turning on the heat combine sugar, cornstarch together. Add cold water and stir. In a bowl combine lemon juice and zest of two lemons together with 3 yolks, whisk to combine and add to the sugar mixture. Turn the heat onto medium and whisk constantly for approximately 7 minutes. Do not let the mixture boil. Turn the heat off when the mixture is thick. Off heat stir in the butter and vinegar. Let the mixture cool some and pour into cooled baked pie crust.
For the cornstarch slurry:
Combine the ingredients as listed and stir over medium heat until clear and thick. Take off heat and allow the mixture to cool. Hold aside to add to the meringue recipe below as directed in the instructions.
For the Meringue:
Whip 3-4 egg whites with an electric whisk attachment on high speed in your mixer until foamy. Turn mixer to low and gradually add the sugar over a couple of minutes until egg whites are just getting stiff but not dry. Add vanilla and salt. Increase mixer to high and let the whites barely form stiff peaks. Lower the speed of the mixer to medium as you gradually pour in the cornstarch slurry.
Increase the speed to high for 30 seconds to combine the slurry. Turn the mixer off. Transfer the whipped meringue to the top of the lemon pie filling. Handle the meringue lightly using a soft rubber spatula. Seal the edges of the crust with the meringue all the way along the edge of the pie crust. Bake in 350 degree oven for 10 minutes. Let the pie cool at room temperature for 30 minutes.
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