Irene's Lemon Pie

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

3. 3

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

   Ongeveer 4 min

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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

6. 6

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

   Ongeveer 2 min

7. 7

   Remove the saucepan from the heat.

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 1 min

   Tip van de kok: 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.

    Ongeveer 1 min

11. 11

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

    Ongeveer 2 min

12. 12

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

    Ongeveer 1 min

13. 13

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 2 min

16. 16

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

18. 18

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

    Ongeveer 1 min

19. 19

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

    Ongeveer 12 min

    Tip van de kok: 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.

    Ongeveer 3 uur

    Tip van de kok: Chilling the pie thoroughly helps the filling set for clean, beautiful slices.