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Lemon Meringue Pie
Dessert

Lemon Meringue Pie

3 u 20 minVoor 10Nutri-Score D€€
van @fantabulosity2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • refrigerated pie crust (thawed)Vers1 stuk
  • water (room temperature)Dranken300 ml
  • granulated sugar (for the filling)Voorraadkast250 g
  • lemon zest (about 1 lemon)Groente en fruit1 stuk
  • lemon juice (freshly squeezed, about 3 lemons)Groente en fruit160 ml
  • cornstarchVoorraadkast30 g
  • unsalted butterZuivel55 g
  • vanilla extractVoorraadkast5 ml
  • salt (for the filling)Kruiden en specerijen3 g
  • egg yolks (beaten lightly)Zuivel5 stukken
  • cream of tartarVoorraadkast1 g
  • egg whites (room temperature)Zuivel5 stukken
  • granulated sugar (for the meringue)Voorraadkast135 g
  • salt (pinch, for the meringue)Kruiden en specerijen1 g

per portie

Voedingswaarden

286kcal

Koolhydraten
47 g
Eiwitten
3 g
Vetten
10 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Taartbodemvorm
  • Steelpan
  • Mengkom
  • Garde
  • Keukenmixer
  • Oven

stap voor stap

Bereiding

  1. Bake the crust

    • Line a deep dish pie pan with the thawed pie crust and crimp the edges.
    • Weigh the crust down with parchment paper and baking beads or sugar.
    • Bake according to the package instructions.
    Stap 1

  2. Start the lemon filling

    • Preheat the oven to 350°F (175°C).
    • In a saucepan over medium heat, whisk the water, sugar, lemon zest, lemon juice, cornstarch, butter, vanilla and salt.
    • Stir continuously until the butter is melted, the sugar has dissolved and the mixture is slightly thick.
    Stap 2

  3. Thicken with the egg yolks

    • Reduce the heat to low and add the egg yolks to a mixing bowl.
    • While stirring, slowly ladle in some of the lemon mixture.
    • Stirring constantly, slowly stream this mixture back into the saucepan.
    • Turn the heat back to medium and stir until smooth and slightly bubbly, the consistency of pudding.
    Stap 3

  4. Fill the crust

    • Spread the lemon filling into the baked pie crust.
    • Set aside and keep warm.
    Stap 4

  5. Make the meringue

    • With a hand or stand mixer fitted with the whisk attachment on low, beat the cream of tartar and egg whites just until peaks start to form.
    • Continue mixing while slowly adding the sugar and salt, then turn the mixer up to medium.
    • Mix until stiff smooth peaks form and the mixture looks shiny.
    Stap 5

  6. Top and bake

    • Spread the meringue over the warm pie filling.
    • Use the back of a spoon to form swirls and wisps.
    • Bake on the lowest rack until the tips of the meringue swirls start to lightly brown.
    Stap 6

  7. Cool and set

    • Cool completely on the counter.
    • Allow to set in the refrigerator before serving.
    Stap 7
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