You may also like
Categories:
crust lemon juice sugar cornstarch flour egg yolks butter lemon egg whites sugar vinegar whipped cream
Viewed: 42 - Published at: 6 years agoIngredients
- 1 refrigerated pie crust
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons flour
- 2 egg yolks
- 2 tablespoons butter
- 1 lemon peel finely grated
- 3 egg whites
- 1/2 cup sugar
- 1 teaspoon vinegar or lemon juice
- whipped cream to serve
Method
- Preheat the oven to 400°F. Place pie crust in a 9-inch pie plate (or tart pan with removable bottom), trimming edges. Fill with scrunched foil. Bake pie crust for 10 mins. Remove foil. Bake for 5 mins more, until golden. Cool on a wire rack.
- Combine 1 cup water, lemon juice, sugar, 1/4 cup cornstarch and flour in a medium saucepan on high heat. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low. Simmer for 3 mins. Whisk in yolks, butter and lemon peel. Cool slightly. Pour into pie crust.
- Refrigerate for 20 mins, until firm.
- For the meringue, beat egg whites in a clean bowl with an electric mixer, until soft peaks form. Add sugar gradually, beating until it dissolves and foam is stiff, thick and glossy. Beat in vinegar.
- Sprinkle remaining 1 tsp cornstarch over lemon filling. Spoon meringue on top. Bake for 5-10 mins, until lightly browned. Serve with whipped cream.
