Lemon Meringue Pie Recipe -
Lemon meringue pie is an American favorite and this lemon meringue pie recipe has less meringue weeping and liquid than many recipes. Use any type of lemon.
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 italianmeddiet.com.
Cooking tools:
- Pastry cutter
- Fork
- Whisk
- Mixing bowl
- Rolling pin
- Pie dish
- Oven
- Cooling rack
- Bottom pan
- Wood spoon
- Saucepan
- Spatula
- Spoon
- Hand mixer
- Stand mixer
- Plastic wrap
- Wax paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Kitchen scale
- Stove
Ingredients
- 1 1/4 cups (170 g) all purpose flour
- 1/8 teaspoon (1.25 ml) kosher salt
- 1/3 cup plus 1 tablespoon (75 g) vegetable shortening
- 4 to 6 tablespoons (60-90ml) ice water
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (65 g) cornstarch
- 1 3/4 cups (420 ml) water
- 1/2 cup (120 ml) fresh lemon juice, strained
- 1 to 2 teaspoons (5-10 ml) lemon zest, grated
- 3 large egg yolks
- 1 tablespoon (14 g) unsalted butter
- Meringue
- 2 teaspoons (10 ml) corn starch
- 1/4 cup (60 ml) water
- 1/4 teaspoon (1.25 ml) cream of tartar
- 1/3 cup (65 g) granulated sugar
- 3 large egg whites at room temperature
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