Lemon Meringue
Baking and Desserts • French
Description
Lemon Meringue
Ingredients
- Powdered Sugar 5 oz
- Egg white 7 pieces
- Meyer Lemon Juice 5 fl oz
- Citrus Zest Mix 2 pieces
- Heavy cream 10 oz
- Egg white 5 oz
- Vanillin a pinch
Step-by-Step Guide
Step 1
Filling: Beat the eggs with sugar until smooth. Squeeze the juice from the lemons. Add the juice, zest, and cream. Mix well.
Step 2
Pour the resulting mixture into a slightly cooled base and return it to the oven to bake for 35-40 minutes at 150°C. The surface will harden while the center remains soft. Allow the pie to cool completely.
Step 3
Meringue: Whip the egg whites with a mixer on medium speed until stable peaks form. Gradually add the sugar and vanillin. The mixture should become thick and glossy.
Step 4
Place the resulting mixture over a water bath. Continuously whip it until it thickens sufficiently. Spread the whipped egg whites over the filling. Use a torch or the oven grill to brown the top. The meringue should be 'toasted' on top while remaining soft inside.
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