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1
Prep: Grate the outer yellow skin of the lemon.
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2
Squeeze out the lemon juice, use about 10ml for the Italian meringue.
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3
Make the pie crust.
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4
Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last.
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5
In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk.
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6
Mix together with a whisk.
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7
Slowly add the remaining milk and heat in the microwave.
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8
After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk.
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9
Microwave again until the thickness increases.
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10
When it gets to the point where you're not sure if it's thick enough, stop microwaving.
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11
It will thicken as it hardens so be careful.
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12
Melt the butter in it while it's hot.
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13
Cover tightly with plastic wrap to prevent it from drying out, and let it cool.
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14
Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml.
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15
If you want a smooth and melt-in-your-mouth type custard, strain it now.
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16
I like the springy, puffy texture so I leave it as is.
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17
Spread the lemon custard into the pie crust.
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18
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.
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19
In a small saucepan, heat the granulated sugar and the water.
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20
Bring it to a boil and let it boil down until it reaches about 120C.
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21
Don't stir or mix it during this time, or the sugar won't dissolve.
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22
If you turn the heat up too high, it won't caramelize.
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23
Be careful.
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24
Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer.
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25
Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip.
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26
Once peaks form and it has completely whipped up, the shiny meringue has been completed.
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27
Lastly, add in the remaining lemon juice, and it's done.
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28
Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound.
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29
Preheat the oven to 220C.
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30
Form little peaks by using the back of a spoon and sprinkle with powdered sugar.
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31
Bake for 5 minutes in the 220C oven.
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32
Lower to 160C to melt the sugar.
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33
The powdered sugar and the top of the meringue will become a very lovely color.
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34
Warm a up knife in the oven to with a crisp cut.
