Fresh Lemon Meringue Pie
Serving Size, Ingredients and Equipment:
For the dough:
- 1 1/2 cups all-purpose flour
- 1 tablespoon powdered sugar
- 130 g butter, softened
- 1 egg yolk
- 2 tbsp water
For the Pie Filling:
- 1/2 cup corn flour
- 1 cup finely granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 and 1/4 cups water
- 1 tbsp grated lemon rind
- 3 egg yolks
- 60g unsalted butter
For the meringue topping:
- 3 egg whites
- 1/2 cup finely granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon powdered sugar
- 130 g butter, softened
- 1 egg yolk
- 2 tbsp water
For the Pie Filling:
- 1/2 cup corn flour
- 1 cup finely granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 and 1/4 cups water
- 1 tbsp grated lemon rind
- 3 egg yolks
- 60g unsalted butter
For the meringue topping:
- 3 egg whites
- 1/2 cup finely granulated sugar
Cooking Instructions and Methods:
Sift the flour & powdered sugar together. Knead in the butter with your hands. Knead in the egg yolk along with a little water. Cover and refrigerate while you prepeare the rest of the pie. Eggs separate better when they are still cold from the fridge.
In a mixing bowl, combine the fine sugar, corn flour, water, and lemon juice. Stir while bringing quickly to a boil. At the moment when the mixture turns think, continue to stir and remove from heat. Add the butter and lemon rind. Now add the egg yolks, being sure to quickly and throroughly stir the mixture to blend in the egg without it cooking.
Let the mixture cool down to room temperature.
Remove the dough from the fridge after at least 30 minutes. Roll into your pan form, place in the pan form and pinch any desired decoration into the edge of the dough. I prefer to not let the dough come up over the edge of the pan, so that the edges of the dough don't burn as easily in the oven.
Prehead your oven to 200°C. Set a pot on top of your crust during the first 10 minutes of cooking to prevent the bottom of the crust from rising. Remove the pot weight and bake for another 10 minutes. Let the crust cook down for 15 minutes.
Set your oven lower to 180°C.
With an egg beater, start beating the 3 egg yolks in a mixing bowl. Gradually add in the 1/2 cup of sugar and keep mixing until you have a meringue.
Add your filling to the pie crust, and spread evenly. Next, top evenly with the meringue.
Bake for about 10 minutes at 180°C until the meringue browns beautifully.
Let cool and refigerate at least for a couple hours before eating.
In a mixing bowl, combine the fine sugar, corn flour, water, and lemon juice. Stir while bringing quickly to a boil. At the moment when the mixture turns think, continue to stir and remove from heat. Add the butter and lemon rind. Now add the egg yolks, being sure to quickly and throroughly stir the mixture to blend in the egg without it cooking.
Let the mixture cool down to room temperature.
Remove the dough from the fridge after at least 30 minutes. Roll into your pan form, place in the pan form and pinch any desired decoration into the edge of the dough. I prefer to not let the dough come up over the edge of the pan, so that the edges of the dough don't burn as easily in the oven.
Prehead your oven to 200°C. Set a pot on top of your crust during the first 10 minutes of cooking to prevent the bottom of the crust from rising. Remove the pot weight and bake for another 10 minutes. Let the crust cook down for 15 minutes.
Set your oven lower to 180°C.
With an egg beater, start beating the 3 egg yolks in a mixing bowl. Gradually add in the 1/2 cup of sugar and keep mixing until you have a meringue.
Add your filling to the pie crust, and spread evenly. Next, top evenly with the meringue.
Bake for about 10 minutes at 180°C until the meringue browns beautifully.
Let cool and refigerate at least for a couple hours before eating.
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