PREPARATION 1 HOUR
COOKING 40 MIN
COOLING 5 HOURS
SERVINGS 8
* INGREDIENTS :
+Crust
°1 shortcrust pastry, 23 cm (9 in), cooked white
Lemon garnish
°310 ml (1 1/4 cups) sugar
°1/2 cup (125 ml) cornstarch
°0.5 ml (1/8 tsp) salt
°Zest of 2 lemon
°430 ml (1 3/4 cups) cold water
°3 egg yolks
°45 ml (3 tbsp.) Un-salted butter, melt
°1/2 C (125 ml) lemon-juice
French-meringue
°4 egg whites, at room temperature
°1/4 tsp cream of tartar
°125 ml (1/2 cup) sugar
* PREPERATION
Preheat oven 160 ° C (325 ° F)
Lemon-garnish
In saucepan, mix sugar, cornstarch, salt, lemon zest & water. Bring to boil on medium heat, stir constantly to thick (the blend must come to boil to permit cornstarch to do its job well). Reduce heat & keep cook for 1 min .
In bowl, mix egg yolks, butter & lemon juice with whisk. Add a ladle of the hot mixture while whisking, then pour everything into the saucepan, stirring (if the egg yolks were added directly to the hot mixture, they may coagulate and form lumps). Returning to heat & bring to boil again, Stir constantly. Reduce the heat and continue cooking for 1 minute to cook the yolks well. To book.
French meringue
In bowl, whipping egg whites with cream of tartar with an electric blender to soft peaks form. Gradually adding sugar, beating to stiff peaks form. Whisk in reserved starch blend (adding a little bit of starch mixture to prevent the meringue to forming droplets on its surface as it cools).
Heat lemon filling & pour it to pie shell. Placing meringue on the filling (hot topping aids cook the underside of the meringue, preventing water from leaking onto pie). Spread evenly, being careful to touch it to the edge of the bedding. Form decorative peaks. Baking for 20 minutes or to meringue is golden brown.
Let cool totally at room temperature for 5 h .
Enjoy !
