Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon meringue pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.
Lemon Meringue Pie is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Lemon Meringue Pie is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take For The Filling
- Take 2 teaspoons cornflour
- Make ready 100 g golden sugar
- Get 2 large lemons finely grated
- Make ready 2-3 lemons juiced
- Take 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
I worked on this recipe for a long time. If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive. Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!
Steps 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 👍
Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie. The first is a thick filling, abundantly. A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Then try this lemon meringue pie.
So that is going to wrap it up for this special food lemon meringue pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
