Lemon Meringue Pie (Print Version)
# Ingredients:
01 -
1 crust for pie.
02 -
5 yolks from large eggs.
03 -
1 1/3 cups (320ml) of water.
04 -
1 cup (200g) white sugar.
05 -
1/3 cup (38g) of cornstarch.
06 -
A pinch of salt (1/4 tsp).
07 -
1/2 cup (120ml) fresh lemon juice.
08 -
1 tablespoon grated lemon rind.
09 -
2 tablespoons (28g) of softened butter.
10 -
5 room temp egg whites.
11 -
1/2 teaspoon cream of tartar.
12 -
1/2 cup (100g) granulated sugar.
13 -
A tiny pinch of salt (1/8 tsp) for meringue.
# Instructions:
01 -
Bake your pie crust blind at 375°F first. Then lower the heat to 350°F.
02 -
Mix water, sugar, cornstarch, salt, lemon juice, and lemon zest until it thickens. Slowly whisk in egg yolks and cook again until it gently bubbles.
03 -
Take off the heat and mix in butter. Pour everything into the pie crust while it’s still warm.
04 -
Whip egg whites with cream of tartar until they’re soft and fluffy. Slowly add sugar with salt, and keep beating until stiff peaks show up.
05 -
Spoon the meringue onto the warm pie and make sure it seals along the edges of the crust.
06 -
Put it in the oven at 350°F for 20-25 minutes, or until the meringue turns golden brown. Let it cool for about an hour, then refrigerate for 4 hours.
# Notes:
01 -
Measure and prep what you need before starting.
02 -
Make sure your filling is still hot when layering on the meringue.
03 -
Enjoy it best the same day you make it.