Lemon Meringue Pie Using Julienned Lemon Peel Recipe
Ingredients
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Butter | 2 Tablespoon | |
| Lemon peel | 2 Teaspoon, julienned | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Pie crust | 1 , baked | |
| Meringue 2 egg whites | ||
| Salt | 1/8 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
Directions
– Preheat oven to 325 °F (160 °C).
– In a bowl, combine sugar, cornstarch and salt. Add water and cook in double-boiler, stirring constantly until mixture thickens.
– Gradually add egg yolks. Cook and stir 2 minutes.
– Remove from heat and add butter, lemon peel, and lemon juice. Let stand to cool.
– Pour lemon filling into pie crust.
– In a separate bowl, whip egg whites, salt, and sugar until stiff peaks form. Spread meringue over the lemon filling and bake 15 minutes until golden. Garnish with lemon peel and fresh fruit.
– In a bowl, combine sugar, cornstarch and salt. Add water and cook in double-boiler, stirring constantly until mixture thickens.
– Gradually add egg yolks. Cook and stir 2 minutes.
– Remove from heat and add butter, lemon peel, and lemon juice. Let stand to cool.
– Pour lemon filling into pie crust.
– In a separate bowl, whip egg whites, salt, and sugar until stiff peaks form. Spread meringue over the lemon filling and bake 15 minutes until golden. Garnish with lemon peel and fresh fruit.
Chef
