Recipe of Speedy Lemon Meringue Pie with Homemade Pie Crust

Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Lemon Meringue Pie with Homemade Pie Crust. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Lemon Meringue Pie with Homemade Pie Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Meringue Pie with Homemade Pie Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Lemon Meringue Pie with Homemade Pie Crust using 16 ingredients and 11 steps. Here is how you can achieve that.

We had a lot of Giant Lemons. I recommend using a cooled homemade pie crust. Even when cooled, the pie crust will still be light and crispy.... If eating a meringue as is, you should definitely try an Italian Meringue It would be fun to pipe out the meringue using any shaped tip that you like. Recipe by Shioaji

Ingredients and spices that need to be Take to make Lemon Meringue Pie with Homemade Pie Crust:

1. 1 Homemade Pie Crust
2. To Make Lemon Custard
3. 1 lemon Domestic Lemon Zest
4. 1 lemon Domestic Lemon Juice (squeezed)
5. 3 Egg yolk
6. 60 grams Caster Sugar
7. 300 ml Milk
8. 25 grams Corn starch
9. 5 grams Cake flour
10. 10 grams Butter
11. To Make the Italian Meringue
12. 3 Egg whites
13. 100 grams Granulated sugar
14. 30 ml Water
15. 1 dash Squeezed Lemon Juice
16. 1 Powdered sugar

Steps to make to make Lemon Meringue Pie with Homemade Pie Crust

1. Prep: Grate the outer yellow skin of the lemon. Squeeze out the lemon juice, use about 10ml for the Italian meringue. Make the pie crust. https://cookpad.com/us/recipes/142966-flaky-and-beautiful-all-purpose-kneaded-pie-crust
2. Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last. In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk. Mix together with a whisk.
3. Slowly add the remaining milk and heat in the microwave. After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk. Microwave again until the thickness increases. When it gets to the point where you're not sure if it's thick enough, stop microwaving. It will thicken as it hardens so be careful. Melt the butter in it while it's hot.
4. Cover tightly with plastic wrap to prevent it from drying out, and let it cool. Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml. If you want a smooth and melt-in-your-mouth type custard, strain it now. I like the springy, puffy texture so I leave it as is.
5. Spread the lemon custard into the pie crust.
6. Make the Italian Meringue: In the pictures, the top photo is the Italian meringue and the bottom photo is the normal meringue.The Italian meringue has a gloss and is quite sweet, so you could even eat the meringue as is.
7. In a small saucepan, heat the granulated sugar and the water. Bring it to a boil and let it boil down until it reaches about 120°C. Don't stir or mix it during this time, or the sugar won't dissolve. If you turn the heat up too high, it won't caramelize. Be careful.
8. Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer. Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip. Once peaks form and it has completely whipped up, the shiny meringue has been completed. Lastly, add in the remaining lemon juice, and it's done.
9. Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound. Preheat the oven to 220°C.
10. Form little peaks by using the back of a spoon and sprinkle with powdered sugar.
11. Bake for 5 minutes in the 220°C oven. Lower to 160°C to melt the sugar. The powdered sugar and the top of the meringue will become a very lovely color. Warm a up knife in the oven to with a crisp cut.

While this is in no way the end all be guide to cooking easy and quick lunches it is good food for thought. The hope is that this will get your own creative juices flowing so that you may prepare excellent lunches for the family without the need to accomplish too terribly much heavy cooking from the practice.

So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Perfect Lemon Meringue Pie with Homemade Pie Crust. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!