Lemon Meringue Pie Recipe 柠檬蛋白塔
“Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually shortcrust pastry, lemon custard filling and a fluffy meringue topping.” – Wikipedia
Lemon Meringue Pie Recipe
1x 9-inch Pie Crust (you can make pie crust from scratch or use store-bought but make sure it is baked before you do the lemon custard filling and meringue topping).
Lemon Custard Filling:
1¼ cup White Castor Sugar.
2 tablespoons Plain Flour.
3½ tablespoons Cornstarch.
¼ teaspoon Salt.
1½ cups Water.
60ml Fresh Lemon Juice (not bottled or sweetened concentrates).
(Lemon Zest is optional and amount to your desire – if using, it is easier to zest the lemons before you extract the juice).
1½ teaspoon Lemon Extract, optional.
4 Egg Yolks, beaten.
2 tablespoons Butter (or butter-flavoured Crisco).
4 Egg Whites.
6 tablespoons White Castor Sugar.
½ teaspoon Cream of Tartar.
½-1 teaspoon Vanilla Extract.
Pre-heat oven to 175°C (350°F).
To Make Lemon Filling:
1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in the water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
2. Place egg yolks in a small bowl and gradually whisk in half cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a gentle simmering boil and lower the heat. Continue to cook while stirring constantly until thick, approximately 15 minutes.
3. Remove from heat and pour filling into baked pastry shell.
To Make Meringue:
1. Whip egg whites and cream of tartar in a standing mixer on medium-high speed for about 2 minutes. Add vanilla and continue to whip until egg whites turn foamy. Place sugar onto a baking parchment paper and gradually funnel them into the side of the running mixer. Continue to whip until the whites becomes silky smooth with shiny stiff peaks, approximately 10-15 minutes (depending on mixer model).
2. You know it is done when you turn the bowl upside down and the whites do not fall onto your head. If the whites look like dry and texture like coarse soap bubbles, you have over beaten the whites.
3. Spoon or pipe meringue over the entire pie surface all the way to the crust edge.
4. Bake the lemon meringue pie in pre-heated oven for 10 minutes or until meringue is golden brown.
5. Let pie cool for at least an hour before *refrigeration.
Having problems with water in the middle of your pie? *DO NOT cover a pie with cling film or plastic wrap as condensation will form! Instead, cover the pie very loosely with a tented aluminium foil and don’t forget to leave a little opening for moisture to escape.
Spread a layer of raspberry jam on crust before pouring the lemon custard.
Lemon Meringue Tarts – Make smaller ones in 4-inch tart pans.
Deconstructed – Pipe the lemon custard on very thin short-biting biscuit, spread meringue on the custard, then cover with another biscuit on top. Serve with cookie crumbs and ice cream on the side.
“Grandma’s Lemon Meringue Pie” recipe courtesy of Emilie S. found at Allrecipes.com. You can read the original recipe here:
The recipe was tweaked and found to be better by CARTHECOOK and Helpful Tip was given by LOVECED both reviewers commented on the recipe page.
Other information and text by Wikipedia.
Happy baking, eating and bonding! 🙂