Lemon Meringue Pie

1h
Medium

6 servings

🍋

1

Lemon Zest

🍋

150 g

Lemon Juice

🥚

1

Egg

🥚

2

Egg Yolk

🍚

100 g

Sugar

🌽

3 tbsp

Cornstarch

🥚

2

Egg White

🌾

2

Vanilla Canderel Stick

🥟

1

Shortcrust Pastry

Preparation Steps

  1. Step 1/5

    Pre-bake the shortcrust pastry in a pie mold at 180°C for 20 minutes

  2. Step 2/5

    In a saucepan, beat 1 egg + 2 yolks, incorporate 100g of sugar and 3 tablespoons of cornstarch

  3. Step 3/5

    Pour the juice into the mixture and heat over medium heat, stirring constantly until the mixture thickens

  4. Step 4/5

    Beat your egg whites until stiff and add 2 vanilla canderel sticks

  5. Step 5/5

    Once the shortcrust pastry has cooled, place the lemon cream on it, spread the egg whites and bake again for 10 minutes to brown the meringue

Composition

Ingredients

Types

Fruit, Grains, Dairy

Ingredients

lemon zest, lemon juice, egg, egg yolk, sugar, cornstarch, egg white, vanilla canderel stick, shortcrust pastry

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Keto

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

pie mold, saucepan, whisk

Appliances

oven

Type

Type

Type Of Dish

Dessert

Occasions

Snack

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer : 1 month