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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This is the easiest, creamiest lemon pie. Amazing. Ingredients:
1/2 cup lemon juice |
1/2 cup sugar |
3 large eggs |
80 g butter, unsalted, cold and cubed |
1 1/4 cups plain flour |
90 g butter, cold and cubed |
2 tablespoons sugar |
1 egg yolk |
3 egg whites |
2/3 cup caster sugar |
Directions:
1. Sieve the flour into a bowl, rub in the butter until the mixture resembles coarse crumbs. Add yolk and mix into a firm dough and cover and refrigerate for at least 30 minutes.
2. Mix all ingredients into a small pot, whisk. The butter won't mix well, but that's okay.
3. Put the pot on moderately low heat and constantly whisk to make sure the egg won't curdle. When I first made this, I thought the egg was curdling but it was just the butter broken into small pieces.
4. Keep stirring until the curd can hold the trail of the whisk. Then, take off the heat and transfer into a small bowl to cool.
5. Beat whites until soft peaks form. Add sugar bit by bit, while continuing to beat until stiff peaks form.
6. Preheat the oven to 220 degrees Celsius or 425 degrees Fahrenheit. Roll out dough and fit into a tart tin. Spoon in filling and make sure it's level, then heap on the meringue. Bake until the meringue is golden.
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