Description
Silky lemon zest meringue delight invites sweet and tangy sensations from Mediterranean kitchens. Crisp meringue layers and zesty lemon cream promise a refreshing dessert experience you will savor with pleasure.
Ingredients
Scale
- 1 9-inch (23 cm) pie crust, baked
- 4 egg whites
- 4 egg yolks, beaten
- 2 lemons, juiced and zested
- 1 ½ cups (360 ml) water
- 1 cup (200 g) white sugar
- 6 tbsps white sugar
- 3 tbsps cornstarch
- 2 tbsps all-purpose flour
- 2 tbsps butter
- ¼ tsp salt
Instructions
- Prepare Baking Environment: Preheat oven to 350°F, positioning rack centrally for optimal pie baking conditions. Place pre-baked pie crust on a sturdy baking sheet for stable handling.
- Craft Lemon Filling Base: In a heavy-bottomed saucepan, combine sugar, flour, cornstarch, and salt. Whisk dry ingredients thoroughly, creating a smooth foundation for the zesty filling.
- Develop Flavor Profile: Gradually introduce water, lemon juice, and lemon zest to the dry mixture, stirring continuously to prevent lumps. Heat over medium-high flame, stirring vigilantly until the mixture reaches a rolling boil and transforms into a glossy, thickening sauce.
- Enhance Filling Richness: Incorporate butter, allowing it to melt and infuse the mixture with depth. Carefully temper egg yolks by slowly blending a portion of the hot liquid, whisking vigorously to prevent curdling. Return tempered egg mixture to the saucepan, cooking until the filling achieves a luxurious, pudding-like consistency.
- Assemble Pie Foundation: Pour the vibrant lemon filling evenly into the prepared pie crust, creating a smooth base for the topping.
- Prepare Meringue Topping: Whip egg whites using an electric mixer until light and frothy. Gradually add sugar, continuing to beat until the meringue forms stiff, glossy peaks that maintain their shape.
- Finalize and Bake: Spread the meringue over the lemon filling, creating decorative swirls and sealing edges against the crust. Bake in the preheated oven for 10-12 minutes, monitoring as the meringue transforms into a golden, toasted masterpiece.
- Cooling and Serving: Remove pie from oven and allow to cool completely, permitting the filling to set and flavors to meld before serving.
Notes
- Prevent Lumpy Filling: Whisk dry ingredients thoroughly before adding liquids and stir constantly during cooking to ensure a smooth, lump-free lemon filling.
- Master Egg Tempering: Add hot liquid to egg yolks gradually and whisk vigorously to prevent curdling, creating a silky-smooth custard base.
- Whip Meringue Perfectly: Beat egg whites at room temperature and add sugar slowly to achieve stiff, glossy peaks that hold their shape without deflating.
- Watch Meringue Closely: Bake at the right temperature for 10-12 minutes, monitoring the golden-brown toasting to prevent burning or undercooking the delicate topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 216
- Sugar: 20 g
- Sodium: 64 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 71 mg