Double chocolate cookies

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Lemon Pie

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 Lemon Pie 



Ingredients

  • 1 tbsp Lemon, zest
  • 4 Egg whites, large
  • 4 Egg yolks, large
  • 1/4 cup Lemon juice, freshly squeezed
  • 1 (9-inch) pie dough
  • 2 tbsp All-purpose flour
  • 1/3 cup Cornstarch
  • 1/4 tsp Cream of tartar
  • 1 1/3 cup Granulated sugar
  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Water





INSTRUCTIONS

  1. Heat the oven to 400°F and parbaked the pie crust. 

  2. Whisk the egg yolks in a medium bowl and set aside. After separating the eggs (saving the whites for the meringue), gently whisk together the yolks in a medium bowl and set aside.

  3. Combine the sugar, cornstarch, and flour in a medium saucepan. Place the sugar, cornstarch, and flour in a 4-quart saucepan and whisk to combine and break up any small clumps.


  4. Add the water, lemon zest, and juice and cook to thicken.     Add the water, lemon zest, and lemon juice to the sugar mixture and whisk until smooth. Place over medium heat and bring the mixture to a simmer and cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture turns from cloudy to slightly opaque, about 7 minutes from start to finish. Immediately remove from the heat.

  5. Add the butter then temper the starch mixture with the egg yolks. Add the butter and stir just to combine, ladle about 1/2 cup of the sugar-lemon mixture into the egg yolks and whisk to combine. Continue adding the warm mixture in 1/2-cup increments until half of the mixture is added to the egg yolks. Add the egg yolk mixture back to the pot and whisk to combine.


  6. Return the pan to the heat briefly. Return the pot to medium heat and return to a simmer, stirring constantly with the wooden spoon or spatula, until thick and glossy, about 2 minutes. Pour the filling into the cooled pie crust and set aside while you make the meringue.


  8. While the filling is hot, make the meringue. Using a stand mixer fitted with the whisk attachment or a large bowl and an electric hand mixer, beat the egg whites and cream of tartar on medium speed until foamy.

  9. Toast the meringue. Spoon the meringue onto the hot filling 











































































































































































































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