Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, lemon meringue pie with homemade pie crust. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it's impossible to resist. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.

Lemon Meringue Pie with Homemade Pie Crust is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Lemon Meringue Pie with Homemade Pie Crust is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook lemon meringue pie with homemade pie crust using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lemon Meringue Pie with Homemade Pie Crust:

1. Take 1 Homemade Pie Crust
2. Take To Make Lemon Custard
3. Get 1 lemon Domestic Lemon Zest
4. Get 1 lemon Domestic Lemon Juice (squeezed)
5. Take 3 Egg yolk
6. Make ready 60 grams Caster Sugar
7. Make ready 300 ml Milk
8. Take 25 grams Corn starch
9. Take 5 grams Cake flour
10. Make ready 10 grams Butter
11. Take To Make the Italian Meringue
12. Get 3 Egg whites
13. Make ready 100 grams Granulated sugar
14. Take 30 ml Water
15. Make ready 1 dash Squeezed Lemon Juice
16. Get 1 Powdered sugar

Perfect your flaky crust technique here and then move on to two crust fruit pies when you are more comfortable with pie pastry. Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! I feel like the star behind any great pie recipe is a great pie crust! Once you master a homemade crust you'll never buy a bland, thin store-bought pie crust again!

Steps to make Lemon Meringue Pie with Homemade Pie Crust:

1. Prep: Grate the outer yellow skin of the lemon. Squeeze out the lemon juice, use about 10ml for the Italian meringue. Make the pie crust. - - https://cookpad.com/us/recipes/142966-flaky-and-beautiful-all-purpose-kneaded-pie-crust
2. Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last. In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk. Mix together with a whisk.
3. Slowly add the remaining milk and heat in the microwave. After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk. Microwave again until the thickness increases. When it gets to the point where you're not sure if it's thick enough, stop microwaving. It will thicken as it hardens so be careful. Melt the butter in it while it's hot.
4. Cover tightly with plastic wrap to prevent it from drying out, and let it cool. Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml. If you want a smooth and melt-in-your-mouth type custard, strain it now. I like the springy, puffy texture so I leave it as is.
5. Spread the lemon custard into the pie crust.
6. Make the Italian Meringue: In the pictures, the top photo is the Italian meringue and the bottom photo is the normal meringue.The Italian meringue has a gloss and is quite sweet, so you could even eat the meringue as is.
7. In a small saucepan, heat the granulated sugar and the water. Bring it to a boil and let it boil down until it reaches about 120°C. Don't stir or mix it during this time, or the sugar won't dissolve. If you turn the heat up too high, it won't caramelize. Be careful.
8. Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer. Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip. Once peaks form and it has completely whipped up, the shiny meringue has been completed. Lastly, add in the remaining lemon juice, and it's done.
9. Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound. Preheat the oven to 220°C.
10. Form little peaks by using the back of a spoon and sprinkle with powdered sugar.
11. Bake for 5 minutes in the 220°C oven. Lower to 160°C to melt the sugar. The powdered sugar and the top of the meringue will become a very lovely color. Warm a up knife in the oven to with a crisp cut.

Unlike most lemon meringue pie recipes, which can be rife with issues — a soggy crust, a soupy filling, or a meringue that weeps — Myra's recipe is foolproof. It's good too: I made one this past weekend and left it on the counter with a note for my husband and kids to try it. Quick and easy lemon meringue pie recipe from scratch, homemade with simple ingredients. A butter pie crust, topped off with creamy lemon curd and fluffy meringue. This no fail, old-fashioned Summer pie is a classic that tastes so much better than store-bought pies.

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