Lemon meringue pie: a quick and easy bake
A pie for breakfast? Who’d deny that? Or a good pie to go with any meal, at any time of day would be a wonderful choice. Lemon meringue pie may sound like one of the most complex pies to bake, and yet this recipe makes it one that is easy and definitely tasty. This recipe shows you that with the simplest of ingredients, you can master a dish so amazing. So, bake away, and let your cravings have a party of their own.
Ingredients
1 cup white sugar
2 tablespoons flour
3 tablespoons corn starch
¼ teaspoon salt
1 ½ cups water
2 lemons, juice and zest
2 tablespoons butter
4 egg yolks, beaten
1 pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions
Whisk 1 cup of sugar, flour, corn starch, and salt, for the dough of the pastry.
Add lemon juice, lemon zest in the water and stir. Let it come to a boiling point, on a medium flame. Keep stirring the mixture.
Gather the pastry in a small ball shape, and flatten the edges. Wrap it with cling film and let it cool.
This will allow your dough to remain most and be flakier. The soft dough can be easily rolled.
In the meantime, pre-heat the oven to 350F
Stir in the butter once it boils.
Beat the egg yolks in a bowl and add in ½ cup of hot sugar mixture.
Bring it all to a boil, and keep stirring until the mixture becomes thick and smooth.
Add the hot filling into the pastry shell.
Whip the egg whites until they form a foam, and gradually add in the sugar.
Fold the pastry and place it on the pie plate. Unfold it gently into that plate pressing it firmly so it settles.
Trim the edges of the pie, so you get a good shape.
Fold and roll it evenly. Prick the side and bottom of the pastry with a fork.
Bake it for eight minutes, or until light brown and set aside to cool.
Spread the meringue over the pie and seal the edges of the crust.
Bake it for a good 10 minutes, until you notice the meringue is golden brown.
Set aside for sometimes and allow it to set. Slice into pieces before your serve. Enjoy!
