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
Ingredients
- Lemon Filling
-
1 cup
sugar
-
5 tablespoons
corn starch
-
1/4 teaspoon
salt
-
1 1/2 cups
water
-
2
lemons, juiced and zested
-
2 tablespoons
butter
-
4
egg yolks
- Meringue
-
4
egg whites
-
6 tablespoons
sugar
-
1/4 teaspoon
lemon juice
Directions
- Lemon Filling
-
In a medium saucepan, whisk together 1 cup sugar, cornstarch and salt.
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Stir in water, lemon juice and lemon zest.
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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
-
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.
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Bake in preheated 425F oven for few minutes until meringue is golden brown.
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