Zutaten für Heavenly Pie Lemon Meringue Reversed
- 1 1/2 cups (300g) granulated sugar
- 1/4 teaspoon cream of tartar
- 6 large egg whites
- 4 large egg yolks
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- Heavy Cream
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Zubereitung von Heavenly Pie Lemon Meringue Reversed
- Preheat oven to 225°F (107°C).
- In a medium bowl, sift together 1 cup (200g) granulated sugar and 1/4 teaspoon cream of tartar.
- In a large, clean, grease-free bowl, beat 6 large egg whites at low speed until foamy.
- Gradually add the sugar and cream of tartar mixture to the egg whites, beating at low speed until combined.
- Increase the speed to medium-high and beat for 5 minutes, or until stiff, glossy peaks form.
- Grease a 9 or 10-inch pie plate. Spread the meringue evenly into the pie plate, forming a crust. Make sure the meringue is thick enough to hold its shape.
- Bake for 60 minutes, or until the meringue is lightly golden and firm.
- While the meringue bakes, prepare the lemon curd: In a double boiler (or a heatproof bowl set over a pan of simmering water), whisk together 4 large egg yolks, 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) fresh lemon juice, and 1 tablespoon lemon zest until pale and thickened (about 8-10 minutes).
- Remove from heat and let cool completely.
- In a separate bowl, whip 1 cup (240ml) heavy cream until soft peaks form. Gently fold half of the whipped cream into the cooled lemon curd.
- Pour the lemon curd mixture into the baked meringue crust.
- Refrigerate for at least 24 hours to allow the flavors to meld and the pie to set.
- Before serving, top with the remaining whipped cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
151g
Fat
72g
Carbs
13g
