Zutaten für Ann Lander's Best Lemon Meringue Pie With Never Fail Meringue
- 1 prebaked 9-inch pie shell
- 1 cup granulated sugar (for filling); 1 cup granulated sugar (for meringue)
- 1/4 cup cornstarch (for filling); 1 tablespoon cornstarch (for meringue)
- 2 cups cold water (for filling); 2 tablespoons cold water (for meringue slurry)
- 1 cup fresh lemon juice
- 6 large egg yolks
- 1 teaspoon lemon extract
- a few drops yellow food coloring
- 2 teaspoons white vinegar
- 3 tablespoons (1.5 oz) unsalted butter
- 1 cup boiling water
- 6 large egg whites
- 1 teaspoon vanilla extract
- a pinch of salt
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Zubereitung von Ann Lander's Best Lemon Meringue Pie With Never Fail Meringue
- In a heavy-bottomed saucepan or double boiler, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
- Add 2 cups cold water and whisk until smooth.
- In a separate bowl, whisk together 6 large egg yolks, 1 cup fresh lemon juice (or more for extra tartness), and a few drops of yellow food coloring until well combined.
- Gradually whisk the egg yolk mixture into the sugar-cornstarch mixture.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. (If using a saucepan, watch carefully to prevent scorching. A double boiler is recommended.)
- Remove from heat and stir in 1 teaspoon lemon extract, 3 tablespoons (1.5 oz) unsalted butter, and 2 teaspoons white vinegar.
- Pour the lemon filling into a cooled pie crust.
- Refrigerate overnight to allow the filling to set.
- To make the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water.
- Bring 1 cup of water to a boil and pour it into the cornstarch mixture, whisking until clear and thickened.
- Let the cornstarch mixture cool completely.
- Beat 6 large egg whites with a pinch of salt in a large bowl using an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Reduce mixer speed to low and add 1 teaspoon vanilla extract.
- Gradually add the cooled cornstarch mixture, beating on low speed until combined.
- Increase mixer speed to high and beat until the meringue is thick and glossy.
- Spread the meringue over the chilled lemon filling, sealing the edges to the crust.
- Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the meringue is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
181g
Fat
24g
Carbs
19g
