Maple Lemon Cream Meringue Pie
Maple Lemon Cream Meringue Pie recipe presented by Nancy Samson. Admit that it makes you hungry?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Cooking tools:
- Stand mixer
- Food processor
- Tart pan
- Kitchen torch
- Candy thermometer
- Fine-mesh sieve
- Microplane
- Offset spatula
- Rolling pin
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Plastic wrap
- Measuring cup
Ingredients
- 110 g (1/2 cup) unsalted butter
- 85 g (1/2 cup) fine maple sugar
- 25 g ( 1/4 cup) almond flour
- 1 pinch of salt
- 1 egg
- 200 g (2 cups) pastry flour, sifted
- 170 g (3/4 cup) unsalted butter
- 150 g (1 cup) granulated maple sugar
- 3 fresh lemons, juiced
- 2 large eggs
- 1 lemon, zested
- 2 egg whites
- 125 ml (1/2 cup) maple syrup (preferably dark syrup for its robust flavour)
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