Lemon Meringue Pie

Lemon Meringue Pie

Who says that meringue is just for cakes? Today’s recipe for lemon meringue pie will prove that there are other uses for meringue. With a tart lemon curd and some sweet, toasted meringue topping, this is the perfect dessert:

lemon meringue pie

  • 1 tsp of baking powder
  • 1 cup of all-purpose flour
  • ¼ tsp of salt
  • ½ cup of unsalted butter
  • ¾ cup of sugar
  • 1 tbsp of lemon zest
  • 2 eggs
  • ½ cup of whole milk
  • 1 cup of sugar
  • 6 large eggs
  • ¾ tsp of cream of tartar
  • 2 cups of unsalted butter

Lemon Meringue Pie

First of all, preheat your oven to 350 degrees F, then coat the insides of two round cake pans with nonstick cooking spray. Line their bottoms with parchment paper and then set them aside. Whisk together the baking powder, flour and salt in order to combine and aerate them. In another large bowl, whisk the butter until it becomes creamy and then add the sugar gradually. Beat in the lemon zest and vanilla.

Secondly, incorporate the eggs, one at a time, allowing each egg to be absorbed before moving on. Add the flour mixture in four batches, alternating with milk and ending with the flour. Divide the batter among the two pans and then put them in the oven. Cook for 25 minutes, then allow your cakes to cool. In the meantime you can move on to make the meringue.

Assemble together all of the ingredients, beating them together on high speed until everything is incorporated. Once you are done, place a cake layer onto a plate, lather it with meringue, then top with the other cake. Cover everything with meringue generously, and use the spatula to create peaks from place to place.

Lastly, right before you serve it, you can use a propane or butane torch in order to brown the meringue, and then your lemon meringue pie is ready!

 

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