Lemon Meringue Pie from Lemons (A Country Garden Cookbook) by Christopher Idone

Name: Lemon Meringue Pie from Lemons (A Country Garden Cookbook) by Christopher Idone
Ingredients: 1 cup all-purpose flour; ⅛ teaspoon salt; ½ teaspoon grated lemon zest; Approximately 1-½ tablespoons cold water; 3 egg whites (reserved from the custard); ½ teaspoon vanilla extract; ¾ cup plus 1 teaspoon granulated sugar; ⅓ cup lemon juice (approximately 2 lemons), strained; 3 eggs, separated (save whites for the meringue); 1 egg; ⅓ cup sugar; 2 tablespoons heavy cream; ⅓ teaspoon cornstarch; 5-⅓ tablespoons unsalted butter (approximately ⅓ cup), cut into bits

app.ckbk.com

For ultimate lemon meringue pie, the crust must be flaky, the filling, tart and sweet, the meringue, sweet but not cloying, and the texture, gossamer with a lit

View full recipe on app.ckbk.com

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 app.ckbk.com.

Share this recipe: