Lemon Meringue Pie

1. 1

   Prepare the sweet pastry dough and refrigerate for at least 2 hours.

2. 2

   Prepare a double boiler.

3. 3

   Whisk 240 grams of sugar in a bowl with lemon juice, lemon zest, and eggs. Place in the double boiler and cook, stirring occasionally. When mixture comes to a boil, remove from heat, and place the bowl inside a larger bowl filled with ice cubes.

4. 4

   Once the cream becomes warm, add the soft butter, and whisk with an electric mixer for a few minutes.

5. 5

   Preheat oven to 400 degrees Fahrenheit.

6. 6

   Spread the dough into a previously buttered pie pan, and pierce the entire surface with a fork.

7. 7

   Bake for about 25 minutes.

8. 8

   Once the dough is cooled, add the lemon cream, and store the lemon pie in the refrigerator.

9. 9

   Prepare the meringue by whipping the egg whites until they become foamy. Gradually add 100 grams of sugar, and continue to whip until stiff peaks form.

10. 10

    Spread meringue over the ice cold pie with a palette knife, sealing the edges at the crust.

11. 11

    Brown the meringue pie under the broiler for a few seconds.

* Per serving · 4 servings · Values may vary.

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