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Lemon Meringue With 1*2*3 Dough Recipe

Ingredients

How to make it

  • Combine 24 fl oz/720mL water, 1lb/454g sugar, salt, lemon juice, and zest in a sauce pot and bring to a boil.
  • Combine remaining sugar and cornstarch; thoroughly mix together.
  • Combine egg yolks and remaining 8 fl oz/240mL of water. Add to the sugar/cornstarch mixture. Mix until thoroughly combined and reserve
  • When lemon juice mixture comes to a boil, temper the mixture into the egg yolk mixture (adding a little at a time - this prevents the eggs from cooking). Put the combined mixtures back on the heat and return to a boil until the mixture thickens, about 2 minutes. Once thickened, remove from heat immediately. Stir in the butter.
  • Put filling into pie or tart shell and cool to room temperature
  • Making the meringue
  • Whip the Egg whites on medium speed until firm peaks, gradually add sugar in while blending. Do not over beat or it will lose air and flatten.
  • Once the pies are at room temp., dust the top with confectioners' sugar and place in the oven.
  • Bake @ 425F/218C until the meringue is lightly brown, about 2 minutes.
  • Enjoy :)
  • *Recipe from CIA

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The Cook

iwannabachef Placentia, CA

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