![]() Spread the meringue over the top of the lemon filling and smooth it out evenly. Slowly add in the sugar and continue to mix until stiff peaks form.Īdd the lemon filling to the pie shell and smooth it out. While it's cooling, mix the eggs whites over medium high speed, with an electric mixer, until they become foamy. Remove it from the heat and allow it to cool completely. Gradually, add the egg yolk mixture to the hot mixture, while stirring, until it thickens. Scoop up a tablespoon or two of the egg mixture and add it to the bowl containing the yolks while whisking continuously. Bring the mixture to a boil over medium high heat while whisking.Īfter a boil, add the butter in and whisk until it's melted in. ![]() Add in the water, lemon juice, and lemon zest. In a saucepan or pot, combine the sugar, cornstarch, and salt. ![]() You can make the pie shell from scratch or buy it premade at the grocery store. Place the pie shell in and bake it for about 10 minutes. Separate the egg yolks and whites into two separate bowls. Preheat your oven to 350 degrees F (177 C).
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