Irene's Lemon Pie

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 1 min

3. 3

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

   Približno 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.

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 1 min

6. 6

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

   Približno 2 min

7. 7

   Remove the saucepan from the heat.

8. 8

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

   Približno 1 min

9. 9

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

   Približno 1 min

   Kuharjeva opomba: 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.

    Približno 1 min

11. 11

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

    Približno 2 min

12. 12

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

    Približno 1 min

13. 13

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

    Približno 1 min

    Kuharjeva opomba: 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.

    Približno 2 min

    Kuharjeva opomba: 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.

    Približno 2 min

16. 16

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

    Približno 3 min

    Kuharjeva opomba: 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.

    Približno 2 min

18. 18

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

    Približno 1 min

19. 19

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

    Približno 12 min

    Kuharjeva opomba: 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.

    Približno 3 h

    Kuharjeva opomba: Chilling the pie thoroughly helps the filling set for clean, beautiful slices.