Lemon meringue pie is a favourite dessert for many of us. It is loved, especially in the warm weather, and because the flavour of the lemon is so fresh. You can surely try to make this lemon meringue. Though it may seem to be very difficult to make, it is effortless to make. Until and unless you try to make it, you will never know how easy this can be. You will surely enjoy making this pie. There are many recipes by which you can make the lemon meringue. So you can surely try this at home. It is because the homemade version of this is far much better than the store-bought ones.
Lemon Meringue: Ingredients
For The Pastry:
You will need plain flour (175 grams), cold butter that you have to cut in small pieces (100 grams). Also, you need icing sugar (one tablespoon), egg yolk (one).
For The Filling:
You will require corn flour of tow level tablespoons. Golden caster sugar (100 grams), you need to grate the lemon zest of two large-sized lemons finely. Fresh lemon juice (125 ml), the juice from one small orange. Butter that you have to cut in pieces (85 grams). You will need egg yolks (three) along with one full egg.
You will require egg whites that are at room temperature (four), golden caster sugar that is of 200 grams. Along with cornflour that is of a two-level teaspoon.
Lemon Meringue: Methods To Make It
To make the pastry take a food processor. To this, add all the ingredients that you need for the pastry. That adds plain flour of 175 grams, small cold pieces butter (100 grams). Along with this, you add icing sugar (one tablespoon), one egg yolk, and cold water of one tablespoon. Now process it till your mixture starts binding. On a lightly floured surface put the pastry. Collect them till it becomes smooth. Then you have to roll them out and lay 23 x 2.5 cm of the loose button fluted flat tin.
Trim the edges to give it a neat look. On the flutes put your pastry. With the fork prick, its base and line it with foil. Put the shiny side down and put it in the refrigerator for about half an hour to one hour. Bake the case of tr pastry for about 15 minutes. Bake again for 5-8 mins after removing the foil. Keep it aside.
Now to prepare the filling to take a medium size pan and add cornflour of two-level tablespoons, golden caster sugar, and lemon zest of two large lemons. Now add 125 ml of lemon juice, add orange juice of one orange. Cook it till it becomes thick and smooth.
Remove from heat and add 85 grams of butter, egg yolks (three), and one whole egg. Take a large bowl and add four egg whites, golden caster sugar of 100 grams, cornflour, the rest of the 100 grams of golden caster sugar. Heat the filling and put it in the pastry case. To it add the meringue around the filling’s edge.