Name: Lemon Meringue Pie
Yield: 1
Ingredients: 1/2 c. corn starch -; 1 c. superfine sugar -; 1/2 c. lemon juice -; 1 1/4 c. water -; 2 tsp. finely grated lemon rind -; 1/2 stick unsalted butter -; 3 eggs -; 1/2 c. superfine sugar -; 1 1/2 c. all-purpose flour -; 1 tbsp. powdered sugar -; 9 tbsp. cold butter -; 1 egg yolk -; 2 tbsp. cold water -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Lemon Meringue Pie

1. 1/2 c. corn starch -

2. 1 c. superfine sugar -

3. 1/2 c. lemon juice -

4. 1 1/4 c. water -

5. 2 tsp. finely grated lemon rind -

6. 1/2 stick unsalted butter -

7. 3 eggs -

8. 1/2 c. superfine sugar -

9. 1 1/2 c. all-purpose flour -

10. 1 tbsp. powdered sugar -

11. 9 tbsp. cold butter -

12. 1 egg yolk -

13. 2 tbsp. cold water -

How to cook deliciously - Lemon Meringue Pie

1. Stage

Make pastry: Process flour, powdered sugar, and butter until crumbly. Add egg yolk and the water; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.

2. Stage

Grease 8-inch removable-bottom tart pan. Roll pastry between sheets of parchment until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Cover; refrigerate 30 minutes.

3. Stage

Preheat oven to 450 degrees F/425 degrees F fan-forced.

4. Stage

Place pan on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 15 minutes; remove paper and beans carefully from pie shell. Bake about 10 minutes; cool pie shell, turn oven off.

5. Stage

Meanwhile, combine corn starch and sugar in medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in rind, butter, and egg yolks. Cool 10 minutes.

6. Stage

Spread filling into pie shell. Cover; refrigerate 2 hours.

7. Stage

Preheat oven to 450 degrees F/425 degrees F fan-forced.

8. Stage

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.