Lemon Meringue Pie

Posted October 13, 2013 by Marc Gottlieb

Posted in : Cuisines :
  • Prep Time : 45 min
  • Cook Time : 15 min
  • Ready Time : 60 min

Servings

8 servings

Ingredients

    Filling

    • 200 mililiters fresh lemon juice
    • zest from one lemon
    • 200 1451s
    • 1 1460
    • 1 1468
    • 1
    • 1 743 (optional)
    • 50 1451s

    Crust

    • 250 1451s butter cookies petite beurre
    • 1/4 135

    Meringue

    • 400 mililiters
    • 100 1451s
    • 2 large
    • 2 1460s separate

    Directions

    1. Whisk together lemon juice, zest, sugar, eggs and salt in a small sauce pan over medium heat.
    2. Add cornstarch and whisk vigorously until dissolved.
    3. Continue whisking until the curd thickens and just begins to bubble.
    4. Remove from heat, cut in and whisk the butter or margarine until incorporated.
    5. Chill one hour.
    6. Meanwhile, combine whole crackers and silan in a food processor.
    7. Pulse on medium until finely ground.
    8. Cut out a paper liner for the pan and place in the bottom.
    9. Press the cracker crumb into the bottom of the pie pan.
    10. Put the sugar, water and one pinch of citric acid into a small saucepan.
    11. Cook the sugar until the thermometer registers 102°C-106°C (215°F-222°F).
    12. Beat the egg whites on medium with a pinch of citric acid in a mixer until foamy.
    13. Pour the cooked sugar in a thin thread into the egg whites while continuing beating them at medium speed.
    14. Increase the mixer to maximum speed until stiff peaks form at the edge of the bowl.
    15. Fill the pie crust with lemon curd filling. Chill 20 minutes.
    16. Mound the meringue on top of the filling. Use the back of a spoon to raise meringue spikes.
    17. Lightly caramelize the meringue with a blowtorch or held under a broiler for seconds.