Preparation 1 hour
Cooking for 40 minutes
5 hours cooling
Services 8
* Ingredients :
° 1 small dough, 23 cm (9 in), white cooked
°lemon appetizer
°310 ml (1 1/4 cup) sugar
°½ cup (125 ml) cornstarch
°0.5 ml (1/8 teaspoon) salt
° peel 2 lemons
°430 ml (1 3/4 cup) cold water
°3 egg yolks
° 45 ml (3 tablespoons) melted unsalted butter
° 1/2 C (125 ml) lemon juice
French meringue
°4 egg whites, at room temperature
°1/4 teaspoon cream of tartar
°125 ml (12 cups) sugar
* Preparation :
Preheat oven to 160°C (325°F)
lemon appetizer
In saucepan, blend sugar, cornstarch, salt, lemon peel, & water. Bring to boil on heat, stir constantly, to thick(the mixture should come to a boil to allow the cornstarch to do its job well). Reduce the heat and continue cooking for 1 minute.
In a bowl, mix the egg yolks, butter and lemon juice with a whisk. Add a ladle of the hot mixture while whisking, then pour everything into the saucepan, stirring (if egg yolks are added directly to the hot mixture, it may curdle and form clumps). Returning to heat also bring to boil again, stir constantly. Reduce the heat and continue to cook for a minute, until the yolks are well cooked. For reservations.
French meringue
In a bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually adding sugar & whisk to stiff peaks. Whisk in the reserved starch mixture (add a bit of the starch mixture to prevent the meringue from forming drips on its surface as it cools).
Heat the lemon filling and pour it into the pie crust. Putting meringue on filling Spread evenly, taking care to touch the edge of the mattress. Decoration tops shape. Bake for 20 minutes or the meringue is golden brown.
Let it cool completely at room temperature for 5 hours.
Enjoy!
