Hi, I am Jane. Today, we’re going to prepare lemon meringue pie recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon Meringue Pie Recipe
Lemon Meringue Pie is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lemon Meringue Pie is something that I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can cook lemon meringue pie using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lemon Meringue Pie:
- Get For The Filling
- Make ready 2 teaspoons cornflour
- Prepare 100 g golden sugar
- Prepare 2 large lemons finely grated
- Make ready 2-3 lemons juiced
- Get 85 g butter
- Make ready 3 free range egg yolks
- Make ready 1 whole free range egg
- Get For The Meringue
- Prepare 4 free range egg whites
- Get 200 g golden caster sugar
- Make ready 2 teaspoons cornflour
Instructions to make Lemon Meringue Pie:
- There are lots of good ready made pastry cases out there, I used one for quickness. But you can make it your self, look up a good, sweet short-crust pastry recipe online.
- Mix the cornflour, sugar and lemon zest in a medium saucepan. Stir constantly and gradually add in the lemon juice.Cook over a medium heat, stirring constantly, until thickened and smooth
- Once the mixture begins to bubbles, remove from the heat and stir in the butter until melted. Beat in the egg yolks (remember to save the whites for meringue) and a whole egg together, stir into the pan and return to a medium heat.
- Carry on mixing non-stop for a few minutes untill the mixture has thickened and will ‘plop’ of the spoon. Remove from the heat and set aside to cool for later.
- Tip the egg whites in a bowl. Whisk to soft peaks, then gradually add half of the sugar, whisking continually.
- Whisk in the cornflour, then add the rest of the sugar as before until smooth and is beginning to thicken. Quickly reheat the filling and pour it on to the pastry.
- Return to the oven for 18-20 mins until the lemon filling, when touched, wobbles a tiny bit. Let the pie sit in the tin for 30 mins, then remove and leave for at least another half hour to an hour before slicing.
- For the meringue recipe, refer to my early meringe recipe.
- Enjoy 👍
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