Nutrition Facts
6 servings
6
Unfailing Lemon Meringue Pie Recipe
No Reviews
Easy and quick recipe
Ingredients
310 Lemon juice
5 cups Flour
5 cups Cornstarch
2 cups Sugar
250 Water
100 Butter
6 Egg
Directions
1
Preheat the oven to 180°C. Bake the dough for 10 minutes in a 23 cm diameter mold, making sure to place parchment paper and dry beans at the bottom of the mold to prevent the dough from rising.
2
Remove the dough from the oven. Take out the dry beans and parchment paper, and put it back in the oven for 10 minutes.
3
Prepare the cream by mixing in a saucepan the flour, cornstarch, 1 cup of sugar, lemon juice, and water. Bring to a boil over low heat. The mixture should thicken. Once done, add the butter and 6 egg yolks. Mix well and set aside.
4
Prepare the meringue by whipping the 6 egg whites until stiff peaks form. Gradually add the last cup of sugar.
5
To finish, increase the oven temperature to 210°C. In the bottom of the pie dish, spread the lemon cream, and top with meringue. Create peaks with a knife. Return to the oven for 5 minutes to brown.
Ingredients
Ingredients
310 Lemon juice
5 cups Flour
5 cups Cornstarch
2 cups Sugar
250 Water
100 Butter
6 Egg
Directions
Directions
1
Preheat the oven to 180°C. Bake the dough for 10 minutes in a 23 cm diameter mold, making sure to place parchment paper and dry beans at the bottom of the mold to prevent the dough from rising.
2
Remove the dough from the oven. Take out the dry beans and parchment paper, and put it back in the oven for 10 minutes.
3
Prepare the cream by mixing in a saucepan the flour, cornstarch, 1 cup of sugar, lemon juice, and water. Bring to a boil over low heat. The mixture should thicken. Once done, add the butter and 6 egg yolks. Mix well and set aside.
4
Prepare the meringue by whipping the 6 egg whites until stiff peaks form. Gradually add the last cup of sugar.
5
To finish, increase the oven temperature to 210°C. In the bottom of the pie dish, spread the lemon cream, and top with meringue. Create peaks with a knife. Return to the oven for 5 minutes to brown.
Notes
-
isabelle.b85
lemon meringue pie hummm a treat My suggestion: if you don't like desserts that are too sweet, use less sugar in the lemon cream (because of the meringue) -
Emma
Super good! I found this recipe very tasty and not too complicated to make! My suggestion: I baked the meringue a little longer so that it would be less soft.
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