Fresh Lemon Meringue Pie

Tip: Eggs separate better when they are still cold.

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 thick, continue to stir while removing from heat. Add the butter and lemon rind. Now add the egg yolks, being sure to quickly and thoroughly stir the mixture to blend in the egg without it cooking. If you can, use a thermometer to not increase the temperate of the mixture above 71.5 °C / 161 °F to avoid cooking the egg yolk. 

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. We 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.

Preheat your oven to 200°C / 392°F. 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 cool down for 15 minutes.

Set your oven lower to 180°C / 356°F.

With an egg beater, start beating the 3 egg whites 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 / 356°F until the meringue browns beautifully.

Let cool and refigerate at least for a couple hours before eating.