Irene's Lemon Pie

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材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F).

   約5 分

   調理のヒント： Position a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, combine the sugar for the filling, water, and salt.

   約1 分

3. 3

   Bring the mixture to a rolling boil over medium-high heat.

   約4 分

4. 4

   While the mixture heats, whisk together the cornstarch and the smaller portion of water in a small bowl until a smooth slurry forms.

   約1 分

   調理のヒント： Making a slurry prevents lumps when adding cornstarch to a hot liquid.

5. 5

   Gradually pour the cornstarch slurry into the boiling sugar water, whisking constantly.

   約1 分

6. 6

   Cook, whisking continuously, for 1-2 minutes until the mixture is very thick and translucent.

   約2 分

7. 7

   Remove the saucepan from the heat.

8. 8

   In a separate bowl, whisk the egg yolks with the lemon juice.

   約1 分

9. 9

   Slowly stream about half of the hot cornstarch mixture into the egg yolk mixture, whisking constantly to temper the eggs.

   約1 分

   調理のヒント： This step gently heats the yolks to prevent them from scrambling.

10. 10

    Pour the tempered egg mixture back into the saucepan with the remaining filling.

    約1 分

11. 11

    Return the pan to medium heat and cook, stirring constantly, until the filling bubbles, then remove from heat.

    約2 分

12. 12

    Stir in the butter and lemon zest until the butter is completely melted and incorporated.

    約1 分

13. 13

    Immediately pour the hot lemon filling into the pre-baked pie crust.

    約1 分

    調理のヒント： A hot filling helps prevent the crust from becoming soggy.

14. 14

    In a clean, dry bowl, use an electric mixer to beat the egg whites and salt on medium-low speed until foamy.

    約2 分

    調理のヒント： Ensure no trace of fat or yolk is in the bowl or on the beaters, as it will prevent the whites from whipping properly.

15. 15

    Add the cream of tartar if using, increase mixer speed to high, and beat until soft peaks form.

    約2 分

16. 16

    Gradually add the sugar for the meringue, about a tablespoon at a time, beating until stiff, glossy peaks form.

    約3 分

    調理のヒント： The meringue is ready when you can turn the bowl upside down without it sliding out.

17. 17

    Spread the meringue over the hot filling, ensuring it touches the crust on all sides to prevent it from shrinking during baking.

    約2 分

18. 18

    Use the back of a spoon or a spatula to create decorative swirls and peaks in the meringue.

    約1 分

19. 19

    Bake for 10-12 minutes, or until the meringue is lightly golden brown.

    約12 分

    調理のヒント： Keep a close eye on it, as meringue can brown very quickly.

20. 20

    Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing and serving.

    約3 時間

    調理のヒント： Chilling the pie thoroughly helps the filling set for clean, beautiful slices.