Lemon Meringue Pie Recipe

By Laura Oyuela




Ingredients


Crust                                                                                        Meringue

2 cups flour                                                                              2 egg whites

1 cup butter                                                                             3 tablespoons granulated sugar

5 tablespoons of cold water                                                  1 teaspoon cream of tartar

1 teaspoon salt



Filling

6 tablespoons of cornstarch                                                    1 pinch salt

4 egg yolks                                                                                 1 cup granulated sugar

2 cups milk                                                                                  Lemon zest

1 can of sweet condensed milk                                               Juice of 3 large lemons



Directions

Crust

In a large bowl, combine the flour, butter (cut into pieces), and salt. With two table knives or fork, mix the ingredients until small lumps are present. Then, add each tablespoon of water until the dough forms a compact ball. Make sure the dough does not stick to your hands.



Wrap the dough in film paper. Place it in the refrigerator and let it cool for around two hours. 
While the crust refrigerates, you can make the filling. After two hours, reheat the oven to 350° Fahrenheit. Now, take out the dough and knead it between your hands to let it soften. Place the dough on a floured board (table) and, using a rolling pin, stretch the dough until it is half a centimeter thick. Pick up the stretched dough with the help of the rolling pin and place it over a baking dish 21 cm wide. With the tips of your fingers, gently push the dough against the dish. Cut the edges that are left over and with a fork and make holes in the dough. This prevents the formation of air bubbles.



Bake the crust for 15 to 20 minutes or until golden. Let it cool thoroughly.

Filling

First, mix the milk, condensed milk, and sugar in a pan. Heat the ingredients over medium heat, mixing constantly with a whisk. In another bowl, combine the egg yolks with the cornstarch and lemon juice until the cornstarch has dissolved. Then, while mixing vigorously, add the last mixture to the heating milk. Keep mixing until there are no lumps remaining. Continue doing so until the filling has boiled, then lower the heat and add the lemon zest. Remove from heat and cover the filling with film paper (you can also add a few drops of green or other color of food coloring to the filling). Let it cool for 10 minutes.



Pour the filling into the crust, help yourself with a spatula to spread the filling evenly.


Meringue

Beat the egg whites until stiff. Add the sugar and cream of tartar. Spread the meringue over the pie. Using a spatula, create little peaks. Bake the pie for 15 minutes until the meringue peaks turn golden brown. Let it cool completely and refrigerate before serving.



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