Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps 1.5 ounces cold butter, cut into small pieces; 59 milliliters 1.5 ounces cornstarch; 1 pinch Pinch cream of tartar; 4 egg whites; 4 egg yolks; 552 milliliters 17.5 ounces granulated sugar, divided; 135 grams (1/4 cup plus 1 teaspoon) freshly squeezed and strained lemon juice; 1 pinch Pinch salt; 1 teaspoons vanilla extract; 397 grams (3/4 cup plus 1 tablespoon) water

You can never have too many dessert recipes, so give Lemon Meringue Pie It is a good option if you're following a gluten free and vegetarian diet. A mixture of vanillan extract, strained lemon juice, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 8 hours.

Instructions

Preheat the oven to 425°F. Line the shaped, chilled, pie crust with parchment or foil and fill with weights (I like reusing dried beans for this purpose) and bake for 15 minutes on the lower rack.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Oven

Aluminum Foil

Remove the liner and weights and bake until the whole crust is golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from the oven and allow to cool.

Equipment you will use

Oven

Place the lemon juice, water, and zest in a medium sized saucepan.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Sauce Pan

Whisk together the cornstarch, 9 ounces (1 1/3 cups) sugar, and salt, and add it to the saucepan.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk the egg yolks then add them to the mixture and whisk continuously over medium heat until the mixture becomes thick and bubbles, 7 to 8 minutes.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Whisk for an additional two minutes once it's begun to bubble, without stopping, then remove from heat.

Equipment you will use

Whisk

Whisk in the butter until it is completely melted.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour the mixture into the baked pie shell and press plastic wrap directly onto the surface. Allow the pie to come to room temperature, then chill for at least four hours (ideally, overnight) with the plastic wrap still on top.

Ingredients you will need

Pie Crust

Wrap

Equipment you will use

Plastic Wrap

Before serving: Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Combine egg whites, remaining sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.

Equipment you will use

Hand Mixer

Whisk

Bowl

Add vanilla, and mix until combined.

Ingredients you will need

Vanilla