How to make meringue lemon pie
Put the flour and salt in a bowl, stir until combined, add enough water to make a dough. Use a rolling pin to flatten the dough.
Lace the pie crust and freeze for at least 20 minutes. Preheat the oven and set the oven to Gas Mark 6, 200°C.
Use a fork to make holes in the bottom of the pie crust. Put the pie crust in the oven and bake.
Mix the lemon juice, lemon shavings and water together, then add butter and 115g sugar. Bring the mixture to a boil. Mix the cornstarch paste and egg yolk and add to the boil. Stir for about 5 minutes until thick. Stay cool.
Using an electric double-head mixer, stir the egg whites, salt, ice water, and sugar together until smooth.
Take out the pie crust, pour the lemon juice mixture into the pie crust and smooth it. Cover the egg white mixture on top. Bake together for 12-15 minutes. Or until the crisp belt has a golden color.
Take it out of the oven, cool it down to the point that it is not hot, and then demould and cut.
Meringue Lemon Pie
- 43 ml Lemon juice
- 250 ml water
- 25 g butter
- 200 g Yuan Zhen Sugar
- 45 ml Southern Alpine Corn Paste