This is the perfect lemon pie! With a
delicious homemade pie crust, soft sour filling with lemon, and a toasted
meringue layer, it's impossible to resist.
I am writing this while it is snowing
outside and the wind is blowing around my house at 50 mph. Despite the current
weather conditions, the calendar says Spring and Easter are looming on the
horizon. And as someone who lives and breathes her daily plan, it means it's
time to get ready for a change of seasons. Turn off that heater, put some
tulips in a vase, open those windows ... what a wind! Let's keep them locked
up!
Let's welcome a new season with a new pie -
the pie I've been dealing with for weeks !! Beautiful and Timeless Classic
Lemon Pie. ♥
My
lemon pie recipe features a warm, puffy meringue layer, a balanced filling of
sweet / tart lemon, and an extra thick pie crust. I've been working on this
recipe for a long time, making at least a dozen meringue pies in the past few
months. Both my kitchen and my head were bursting with lemons. Whenever we had
friends or relatives, I would force them to eat a lemon meringue. “Please tell
me your thoughts,” she begged while barely blinking.
*
What do you need :
°
White sugar: 1 cup
°
All-purpose flour: 2 tablespoons
°
Cornstarch: 3 tablespoons
°
Salt: 1/4 teaspoon
°
Water: 1 1/2 cups
°
Lemons: 2 (squeezed and grated)
°
Butter: 2 tablespoons
° 1
egg yolk: 4 (beaten)
°
Pie crust: 1, about 9 inches long (baked)
°
Egg white: 4
°
White sugar: 6 tablespoons
*
0F working method:
* I
always set the oven temperature to 350 degrees before starting.
#For
lemon filling:
1.
You will get a medium sized saucepan and whisk together 1 cup of sugar, flour,
cornstarch and salt, then stir in the water, lemon juice and lemon peel.
2.
Make sure to cook on medium heat with constant stirring until the mixture comes
to a boil. And stirring in the butter.
3.
In a small bowl, place the egg yolks, then gradually mix half a cup of the hot
sugar mixture.
4.
Whisk the egg yolk mixture again into the remaining sugar mixture, then bring
to a boil and continue cooking, stirring constantly, until it becomes thick.
5.
Finally, remove from heat and pour the filling into the baked pastry wrapper.
#
For Meringue:
1.
Start by beating the egg whites in a large cup or metal bowl until frothy.
2.
You will want to add the sugar gradually, whisking frequently, until stiff
peaks form.
3.
The meringue should be spread over the pie, to close the edges of the crust at
this time.
4.
Finally, bake in a preheated oven until the meringue is golden brown, and it
takes about 10 minutes.
Enjoy
!
.jpeg)
