Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 1 2/3 cups all-purpose flour; 7 tbsp butter, cut into small pieces; 1 pinch salt; 2 cups sugar; 4 None eggs, 2 separated; 1 tbsp cornstarch; 3 None lemons, zested and juiced

7 ingredients

3 steps

Ingredients

1 2/3 cups all-purpose flour
7 tbsp butter, cut into small pieces
1 pinch salt
2 cups sugar
4 None eggs, 2 separated
1 tbsp cornstarch
3 None lemons, zested and juiced

Directions

1

To make the crust: Preheat the oven to 325°F. Mix the flour, butter, salt, 1/4 cup of sugar and 1 egg yolk in a bowl. Knead the mixture with your hands to make a smooth dough. Roll out the dough on a lightly-floured work surface to a circle, roughly 10 inches in diameter. Put it an 8 inch round loose-bottomed tart pan, press it down lightly on the sides and cut off the excess pastry. Pierce the base several times with a fork and put a sheet of parchment paper over it. Spread it with dried beans or rice and pre-bake for about 20 mins. Remove the paper and beans/rice and bake for another 12 mins. Cool in the pan on a wire rack for about 45 mins.
2

Mix the remaining egg yolk and 2 eggs. Stir the cornstarch with 1 tbsp of water. Bring 1 cup of sugar to a boil with the lemon juice and lemon zest in a saucepan. Remove from the heat, cool a bit, then stir in the cornstarch and eggs. Return the mixture to the heat and bring to a boil, stirring constantly. Pour into the pastry shell and chill for 2 hours.
3

Preheat the oven to 425°F. Whip 3 egg whites until stiff and a fold into 3/4 cup of sugar. Spread the beaten egg whites onto the tart and bake for about 8 mins. Cool, remove from the pan and serve.