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LEMON MERINGUE PIE Recipe | | Bakery and Confectionary Recipe by reluctant_chef |
| | INGREDIENTS | Yummy, but definitely takes time and effort.
Made it for my son Siddhant's birthday since he loves lemony desserts :)
INGREDIENTS:
Pie crust for base (recipe in previous post
can also be ready-made)
Eggs
Corn starch
Lemon
Vanilla essence
Sugar
Salt | | METHOD | There are 3 part to this dessert: bottom crust, center lemon filling or curd, and top frothy white cream (called meringue), that can individually be made and assembled one on top of the other.
PIE CRUST:
Pie crust recipe has been provided in the previous post. You can also buy it readymade.
LEMON FILLING:
Take 5 eggs and separate egg yolks from egg white (cold eggs will separate much better). Egg yolks will be used for the lemon curd, egg whites for the meringue.
Start by whisking the egg yolks in a bowl. Then in a saucepan over medium heat, whisk 1 1/3 cup water, 1 cup granulated sugar, 1/3 cup cornstarch, 1/4 tsp salt, 2 tsp unsalted softened butter, 1/2 cup lemon juice and 1 tbsp lemon zest (lemon skin shavings or rinds). The misture will gradually start thickening and bubbling. Once thickened, give it a whisk and reduce flame to low.
Then take a few large spoons of this lemon mixture and very slowly stream it in the beaten egg yolks and keep mixing. This is called tempering the egg yolks. Then take this tempered egg yolk and slowly stream it in the lemon solution on the gas. Once again in crease the heat to medium. Cook until the mixture gets thicker and big bubbles start firing at the top. The lemon filling is ready.
MERINGUE:
Put the egg whites in a large bowl to make the meringue, because as you start whipping, the froth volume will increase almost 3 times. Ensure the bowl is completely dry and that there is absolutely no egg yolk mixed in it.
Add 1/2 tsp of lemon juice and start whipping it of medium speed with an electric hand held beater for 1 minute. Then increase the speed to high and beat it for 4 minutes. Soft peaks will start forming. Then add 1 cup granulated sugar, 1/2 tsp vanilla essence and 1-2 tsp salt and keep beating for another 2 minutes until you see glossy stiff peaks. Your fluffy meringue is ready.
FINAL ASSEMBLY:
Take the double baked pie crust and layer it with the lemon filling. Then layer it with the meringue, while the lemon filling is still warm, so that they fuse together. Also let a bit of the yellow filling show from the edges for aesthetic purposes. You can make decorative peaks with the back of a spoon.
Your lemon meringue pie is ready!
(Tip: You can lightly brown the meringue topping by baking it again or using a blow torch. This meringue can be used over cookies and other desserts as well!)
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