Preparation time: 30 minutes
Cooking time: 12 minutes
Total time: 42 minutes
Who here doesn’t love desserts? Who here doesn’t love pies?
If you answered yes, then might as well move to another page as for this recipe posting, we at Chef Remi give you one of the sweetest and definitely delicious desert you can easily make at home, Lemon Meringue Pie.
You see, I grew up eating this as a kid every Sunday. My mom would cook this just in time for lunch, and no matter what I was doing, or who I was with, the idea of eating a freshly baked Lemon Meringue Pie was always at the back of my mind.
For The Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup of cornstarch
1 1/2 cups of water
1 1/3 cups of sugar
1/4 tsp of salt
3 tbsp of butter
1/2 cup of lemon juice
1 tbsp of finely grated lemon zest
1 (9-inch) of pre-baked pie shell
For The Topping:
4 egg whites
1 pinch cream of tartar
2 tbsp of sugar
How to make your Lemon Meringue Pie
Place your oven rack in the middle position and preheat your oven to 375 degrees F.
Whisk your egg yolks and set aside for later.
Place the saucepan over medium heat for 1 minute until it boils. Make sure to frequently stir the mixture.
Once done, pour the mixture into your egg yolks. Stir consistently until half of it is mixed with the egg yolks.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.
Take the egg yolk mixture and return it into the saucepan and add in your lemon zest and juice and butter.
Now put it the oven and bake for 12 minutes until the meringue becomes golden.
Get a bowl and mix your cream of tartar and egg whites.
Now beat your egg whites until you see soft peaks form. Once this happens, you can then add your sugar. Continue beating for least 2 minutes until stiff peaks form.