Lemon Meringue Pie with Homemade Pie Crust

Name: Lemon Meringue Pie with Homemade Pie Crust
Cuisine: American
Ingredients: 1 Homemade Pie Crust; 1 lemon Domestic Lemon Zest; 1 lemon Domestic Lemon Juice (squeezed); 3 Egg yolk; 60 grams Caster Sugar; 300 ml Milk; 25 grams Corn starch; 5 grams Cake flour; 10 grams Butter; 3 Egg whites; 100 grams Granulated sugar; 30 ml Water; 1 dash Squeezed Lemon Juice; 1 Powdered sugar

cookpad.japan @cookpad_jp

We had a lot of Giant Lemons.

I recommend using a cooled homemade pie crust. Even when cooled, the pie crust will still be light and crispy.... If eating a meringue as is, you should definitely try an Italian Meringue It would be fun to pipe out the meringue using any shaped tip that you like. Recipe by Shioaji

We had a lot of Giant Lemons.

cookpad.japan @cookpad_jp

We had a lot of Giant Lemons.

Saved

Ingredients

1Homemade Pie Crust
To Make Lemon Custard
1lemon Domestic Lemon Zest
1lemon Domestic Lemon Juice (squeezed)
3Egg yolk
60 gramsCaster Sugar
300 mlMilk
25 gramsCorn starch
5 gramsCake flour
10 gramsButter
To Make the Italian Meringue
3Egg whites
100 gramsGranulated sugar
30 mlWater
1 dashSqueezed Lemon Juice
1Powdered sugar

Saved

Steps

1

Prep: Grate the outer yellow skin of the lemon. Squeeze out the lemon juice, use about 10ml for the Italian meringue. Make the pie crust.
https://cookpad.wasmer.app/us/recipes/142966-flaky-and-beautiful-all-purpose-kneaded-pie-crust

Flaky and Beautiful All-Purpose Kneaded Pie Crust
2

Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last. In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk. Mix together with a whisk.
3

Slowly add the remaining milk and heat in the microwave. After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk. Microwave again until the thickness increases. When it gets to the point where you're not sure if it's thick enough, stop microwaving. It will thicken as it hardens so be careful. Melt the butter in it while it's hot.
4

Cover tightly with plastic wrap to prevent it from drying out, and let it cool. Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml. If you want a smooth and melt-in-your-mouth type custard, strain it now. I like the springy, puffy texture so I leave it as is.
5

Spread the lemon custard into the pie crust.
6

Make the Italian Meringue: In the pictures, the top photo is the Italian meringue and the bottom photo is the normal meringue.The Italian meringue has a gloss and is quite sweet, so you could even eat the meringue as is.
7

In a small saucepan, heat the granulated sugar and the water. Bring it to a boil and let it boil down until it reaches about 120°C. Don't stir or mix it during this time, or the sugar won't dissolve. If you turn the heat up too high, it won't caramelize. Be careful.
8

Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer. Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip. Once peaks form and it has completely whipped up, the shiny meringue has been completed. Lastly, add in the remaining lemon juice, and it's done.
9

Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound. Preheat the oven to 220°C.
10

Form little peaks by using the back of a spoon and sprinkle with powdered sugar.
11

Bake for 5 minutes in the 220°C oven. Lower to 160°C to melt the sugar. The powdered sugar and the top of the meringue will become a very lovely color. Warm a up knife in the oven to with a crisp cut.