Lemon Meringue Pie
1. Ingredients
For the Crust:
Crushed Biscuits: 1.5 cups (or a pre-made tart shell).
Melted Butter: 1/2 cup.
For the Lemon Filling:
Sugar: 1 cup.
Cornstarch or Flour: 2 tbsp.
Fresh Lemon Juice: 1/2 cup.
Lemon Zest: 1 tbsp.
Egg Yolks: 3 large yolks.
Water: 1.5 cups.
Butter: 2 tbsp.
For the Meringue (Top Layer):
Egg Whites: 3 large whites.
Sugar: 1/4 cup.
Cream of Tartar (Optional): A small pinch to help stabilize the meringue.
2. Instructions
Step 1: The Crust
Mix the crushed biscuits with the melted butter.
Press the mixture firmly into the bottom and sides of a pie dish.
Bake for 10 minutes at 180°C, then set it aside to cool.
Step 2: Lemon Filling
In a saucepan over medium heat, whisk together the sugar, starch, water, lemon juice, and zest.
Stir constantly until the mixture boils and thickens.
Temper the egg yolks by adding a small amount of the hot mixture to them while whisking, then pour the yolk mixture back into the saucepan.
Let it boil for one more minute while stirring, then remove from heat and stir in the butter.
Pour the hot lemon cream over the prepared crust.
Step 3: The Meringue
Whisk the egg whites with a pinch of salt (and cream of tartar) until foamy.
Add the sugar one tablespoon at a time, whisking continuously until the mixture is thick and glossy.
Spread the meringue over the hot lemon filling (this helps prevent the layers from separating).
3. Final Touch
Place the pie under the oven broiler for about 2 minutes until the meringue peaks turn a beautiful golden brown.
Pro Tip: Let the pie cool completely in the refrigerator for at least 4 hours before slicing to ensure the lemon filling sets properly.
