Ingredientes para Little Lemon Meringue Pies
- All Purpose Flour
- 1/4 teaspoon salt
- 1/2 cup shortening
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup cold water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1/4 cup fresh lemon juice
- 2 large egg whites
- 1/4 teaspoon cream of tartar
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Cómo preparar Little Lemon Meringue Pies
- Whisk together 1 cup all-purpose flour and 1/4 teaspoon salt in a bowl.
- Cut in 1/2 cup shortening and 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice water, mixing with a fork until the dough just comes together. Add more water, a tablespoon at a time if needed.
- Divide the dough in half.
- On a lightly floured surface, roll each portion of dough into a 5-inch circle.
- Carefully transfer each circle to two 10-ounce custard cups.
- Gently press the dough up the sides of the cups, about 1 1/8 inches high.
- Place the cups on a baking sheet.
- Bake at 425°F (220°C) for 7-10 minutes, or until golden brown.
- While the crusts bake, prepare the lemon filling: In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Gradually whisk in 1 cup cold water until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Reduce heat to low and cook for 2 minutes more, stirring constantly.
- Remove from heat. In a small bowl, whisk 1 large egg yolk. Gradually whisk 1/4 cup of the hot filling into the egg yolk to temper it. Pour the yolk mixture back into the saucepan.
- Bring the filling to a gentle simmer, stirring constantly, for 2 minutes.
- Remove from heat and stir in 1/4 cup fresh lemon juice and 2 tablespoons (1/4 stick) of unsalted butter.
- Pour the lemon filling into the baked pastry shells.
- Prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form (about 1-2 minutes).
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown.
- Let cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 3 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
185g
Fat
48g
Carbs
22g
