Lemon Meringue Pie

Ingredient

Method

Pie: LP flour 150g， butter 60g， Caster sugar 15g， water 45g Filling:  60g  granulated sugar 180ml cold water 40g corn starch 35ml lemon juice 2 teaspoons finely grated lemon zest (almost two lemons) 2 A egg yolks a pinch of salt 2 tbsp butter Italian Meringue topping 20ml water 1 A egg whites 40 g sugar

Pie: 6 inch 1、 Sift flour and mix with the sugar in a bowl. 2、Cut butter into small pieces，mix into the step 1  and rub/knead with hand until fully mixed. 3、Pour water into the mixture and continue knead until the dough become smooth. 4、Cover the dough with plastic wrap, chill for 1 hour. 5、Sprinkle some flour over the board to avoid dough stick on it, put the dough and roll out the dough as large as possible that able to set into cake pan. 6、Arrange the rolled dough into cake pan and remove the unwanted surface to make the pie look nicer. 7、Bake for 25 min 180C. Filling: 1. In a medium saucepan, whisk together sugar, cornstarch, and salt.  Once mixed well, stir in water, lemon juice and lemon zest. 2. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. 3. Place egg yolks in a small bowl and gradually whisk in half of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil, add butter and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pie. Meringue topping: 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat. 2. While waiting sugar syrup boiling, start whisking the egg whites. When syrup is hot and boiling (~117°C), turn off the heat, and then pour it over the egg whites and continue whisking until stiff (without waiting it to cool). 3. Pour the meringue on top of the filling and spread into peaks and swirls with a palette knife. 4. Bake for 20-25 minutes or until the meringue turn into light brown color. 5. Cooling on a wire rack for 30 min. *Italian Meringue's safer because the meringue will be cooked with the hot sugar syrup and the texture of Italian meringue is very good, and you can let it sit for a while without being worried.