Chef Franck's Lemon Meringue Pie

Author Notes: With the holidays right around the corner, foodies everywhere have one dessert top-of-mind: pies! To celebrate National Pie Day on December 1, Foxwoods' renowned pastry chef - Chef Franck - is giving you all the inside scoop on how to serve up a mouth-watering Lemon Meringue Pie. One tip to keep in mind? In order to get a crispy meringue, the oven needs to be very hot. The meringue needs to brown quickly so the lemon filling stays cold! —Foxwoods Resort Casino
Serves 6-8
Lemon Filling
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1
cup sugar
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5
tablespoons corn starch
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1/4
teaspoon salt
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1 1/2
cups water
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2
lemons, juiced and zested
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2
tablespoons butter
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4
egg yolks
- In a medium saucepan, whisk together 1 cup sugar, cornstarch and salt.
- Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently until mixture comes to a boil.
- Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
- Whisk egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue
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4
egg whites
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6
tablespoons sugar
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1/4
teaspoon lemon juice
- In a large Kitchen Aid mixer bowl, mix egg whites, sugar and lemon juice, whip over a heat source until the egg whites sugar mix feels warm.
- Attach the bowl to the Kitchen Aid mixer and whip until it triple in volume, or until meringue is almost cold and stiff peaks form.
- Spread or pipe meringue over pie, sealing the edges at the crust.
- Bake in preheated 425F oven for few minutes until meringue is golden brown.
More Great Recipes:
Dessert|Christmas|Thanksgiving
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