Filling:
1 1/4 pounds Granulated sugar
3 ounces Cornstarch
1 pinch Salt
24 fluid ounces Cold water
10 Egg yolks
8 fluid ounces Lemon juice, fresh
2 tablespoons Lemon zest, grated
1 ounce Unsalted butter
To Finish:
2 shells Basic Pie Dough (Flaky Dough) fully baked
8 Egg whites
8 ounces Granulated sugar
Yield: 2 Pies
1. To make the filling, combine the 1 pound 4 ounces (600 grams) of sugar, cornstarch, salt and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear.
2. Remove from the heat and slowly whisk in the egg yolks. Stir until completely blended. Return to the heat and cook, stirring constantly, until thick and smooth.
3. Stir in the lemon juice and zest. When the liquid is completely incorporated, remove the filling from the heat. Add the butter and stir until melted.
4. Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.
5. To prepare the meringue, whip the egg whites until soft peaks form. Slowly add the 8 ounces (240 grams) of sugar while whisking constantly. The meringue should be stiff and glossy, not dry or spongy looking.
6. Mound the meringue over the filling, creating decorative patterns with a spatula. Be sure to spread the meringue to the edge of the crust so that all of the filling is covered with the meringue.
7. Place the pies in a 400°F (200°C) oven until the meringue is golden brown, approximately 5 to 8 minutes. Let cool at room temperature, then refrigerate. Serve the same day.
Yield: 2 Pies
1 1/4 pounds Granulated sugar
3 ounces Cornstarch
1 pinch Salt
24 fluid ounces Cold water
10 Egg yolks
8 fluid ounces Lemon juice, fresh
2 tablespoons Lemon zest, grated
1 ounce Unsalted butter
To Finish:
2 shells Basic Pie Dough (Flaky Dough) fully baked
8 Egg whites
8 ounces Granulated sugar
Yield: 2 Pies
1. To make the filling, combine the 1 pound 4 ounces (600 grams) of sugar, cornstarch, salt and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear.
2. Remove from the heat and slowly whisk in the egg yolks. Stir until completely blended. Return to the heat and cook, stirring constantly, until thick and smooth.
3. Stir in the lemon juice and zest. When the liquid is completely incorporated, remove the filling from the heat. Add the butter and stir until melted.
4. Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.
5. To prepare the meringue, whip the egg whites until soft peaks form. Slowly add the 8 ounces (240 grams) of sugar while whisking constantly. The meringue should be stiff and glossy, not dry or spongy looking.
6. Mound the meringue over the filling, creating decorative patterns with a spatula. Be sure to spread the meringue to the edge of the crust so that all of the filling is covered with the meringue.
7. Place the pies in a 400°F (200°C) oven until the meringue is golden brown, approximately 5 to 8 minutes. Let cool at room temperature, then refrigerate. Serve the same day.
Yield: 2 Pies
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