Ingrédients pour Arizona Lemon Meringue Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- Salt
- 2 cups boiling water
- 2 teaspoons vanilla extract
- 1/2 cup fresh lemon juice
- zest of 2 lemons
- 4 large eggs, separated (4 yolks, 4 whites)
- 1 tablespoon lemon extract
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 teaspoon cream of tartar
- 1 (9-inch) pie crust, baked
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Comment préparer Arizona Lemon Meringue Pie
- Preheat oven to 350°F (175°C). Prepare your favorite pie crust (see recipe #339607 or use store-bought) and bake according to package directions. Let cool completely.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 tablespoons all-purpose flour.
- Gradually whisk in 2 cups of boiling water until smooth. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil. Reduce heat and simmer for 2 minutes, stirring constantly.
- In a separate bowl, whisk 4 large egg yolks. Gradually whisk 1/2 cup of the hot pudding mixture into the egg yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining filling and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter, the zest of 2 lemons, 1 teaspoon vanilla extract, 1 tablespoon lemon extract, and 1/2 cup fresh lemon juice. Stir until smooth and the butter is melted.
- Pour the lemon filling into the cooled pie crust. Set aside to cool slightly.
- In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating at high speed until stiff, glossy peaks form.
- Gently fold in 1 teaspoon vanilla extract.
- Spoon large dollops of meringue onto the lemon filling, sealing the edges to the crust to prevent shrinkage.
- Bake for 15-20 minutes, or until the meringue is golden brown and lightly firm.
- Let cool completely for at least 2 hours before serving. For easy slicing, dip your knife in hot water between slices.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
201g
Fat
17g
Carbs
22g
