Ingrédients pour Piled High Lemon Meringue Pie
- Plain Flour
- 1 tsp baking powder
- 4 tbsp (½ stick) unsalted butter (for filling)
- Cold Water
- ¼ cup cornstarch
- Caster Sugar
- 1 cup fresh lemon juice
- 1 cup water (for filling)
- 4 large egg yolks
- 4 large egg whites
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Comment préparer Piled High Lemon Meringue Pie
- Preheat oven to 180°C (350°F). Brush a 23cm fluted flan tin with melted butter or oil.
- In a food processor, combine 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ cup cold unsalted butter (cut into cubes). Pulse for 30 seconds until the mixture resembles coarse crumbs.
- Add 6-8 tablespoons of ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently press together until smooth. Do not overwork.
- Roll out the pastry between two sheets of plastic wrap to a 30cm circle. Carefully transfer to the prepared tin, pressing it into the bottom and up the sides. Trim any excess.
- Cover the pastry-lined tin with plastic wrap and refrigerate for 20 minutes.
- Line the pastry crust with parchment paper and fill with dried beans or rice. Bake for 10 minutes.
- Remove the parchment paper and beans/rice. Bake for another 10 minutes, or until the crust is lightly golden.
- Let the crust cool completely.
- **Make the filling:** In a medium saucepan, whisk together ¼ cup all-purpose flour, ¼ cup cornstarch, and 1 ½ cups granulated sugar.
- Gradually whisk in 1 cup fresh lemon juice and 1 cup water until smooth.
- Cook over medium-low heat, stirring constantly, until the mixture boils and thickens (about 5-7 minutes).
- Remove from heat and stir in 4 tbsp (½ stick) unsalted butter and 4 large egg yolks.
- Return to low heat and stir until the butter has melted and the mixture is smooth.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and cool completely.
- Pour the cooled lemon filling into the prepared pastry crust.
- **Make the meringue:** In a large, clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 1 cup granulated sugar, beating constantly until the meringue is glossy and stiff.
- Preheat oven to 210°C (410°F).
- Spread the meringue over the lemon filling, sealing it to the edges of the crust. Use a knife to create peaks on top.
- Bake for 5-7 minutes, or until the meringue is lightly browned. Do not overbake!
- Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
254g
Fat
85g
Carbs
31g
