Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 1 teaspoons cream of tartar; 5 larges egg whites, at room temperature 30 minutes; 5 larges egg yolks; 1 superfine granulated sugar; 118 milliliters fresh lemon juice; 1 Tbsp grated lemon zest; 8 servings Pastry dough; 0 teaspoons salt; 296 milliliters sugar; 2 Tbsps unsalted butter, cut into tablespoons; 296 milliliters water; 59 milliliters whole milk

You can never have too many dessert recipes, so give Lemon Meringue Pie a try. This recipe serves 8. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 273 calories. From preparation to the plate, this recipe takes around 5 hours. It is a good option if you're following a vegetarian diet. Head to the store and pick up sugar, water, egg yolks, and a few other things to make it today.

Instructions

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Line shell with foil and fill with pie weights or raw rice.

Ingredients you will need

Rice

Equipment you will use

Aluminum Foil

Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more.

Equipment you will use

Oven

Aluminum Foil

Remove from oven and reduce temperature to 350°F.

Equipment you will use

Oven

Whisk together yolks in a small bowl.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken.

Ingredients you will need

Corn Starch

Sugar

Water

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Add lemon zest and juice and simmer, whisking constantly, 3 minutes.

Ingredients you will need

Lemon Zest

Juice

Equipment you will use

Whisk

Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Whisk

Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.

Ingredients you will need

Cream Of Tartar

Superfine Sugar

Salt

Equipment you will use

Hand Mixer

Pour hot filling into warm pie shell and gently shake to smooth top.

Ingredients you will need

Pie Crust

Shake

Spread meringue decoratively over hot filling, covering filling completely.

Ingredients you will need

Spread

Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours.

Equipment you will use

Oven

Cut with a serrated knife dipped in cold water.

Ingredients you will need

Water

Equipment you will use

Serrated Knife

·It is the nature of meringue pies to "weep" liquid after cooling. If you want to lessen the amount of liquid the meringue weeps, click here.·Pie shell can be baked 1 day ahead and cooled completely, then kept, loosely covered, at room temperature.·Lemon meringue pie is best the day it is made but keeps, covered and chilled, 2 days.

Ingredients you will need

Pie Crust

Lemon