Lemon Meringue Pie by Videog Team

You will need


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■ 480 g white sugar
■ 75 g cornstarch
■ 1 ½ tsp grated lemon rind
■ ¼ tsp salt
■ 120 ml fresh lemon juice
■ 500 ml milk
■ 2 tbsp butter
■ 3 eggs
■ 1 baked 9-inch pastry shell
■ extra egg
■ ½ tsp cream of tartar


Serves:
1 servings
Preparation Time:
19 minutes
Cooking Time:
12 minutes
Oven Temperature:
175° c - 350° f


Step 1: Mix ingredients for hot filling

Combine 1 ¬O cup of sugar, cornstarch and salt in a heavy saucepan. Add milk gradually and stir the mixture until well mixed.





Step 2: Cook the mixture

Cook the mixture at medium heat, stirring it constantly until the mixture thicken and comes to a boil. Boil and continue stirring it gently for 1 minute. Turn off the heat and remove the mixture.


Step 3: Preheat Oven

Preheat oven to 350 F.


Step 4: Beat and cook the egg yolks

Beat egg yolks at high speed using an electric mixer until the egg yolks thicken and turn lemon like in colour. Gradually pour ¼ cup of hot milk into the egg yolks while constantly stirring the mixture. Cook the mixture over medium heat for 2 to 3 minutes.


Step 5: Add lemon rind and butter

Add lemon rind and butter to the egg yolks mixture. Stir until the butter melts. Pour the mixture into baked pie shell.


Step 6: Beat the egg whites

Beat four egg whites and cream of tartar at high speed using an electric mixer until foamy. Gradually add the remaining ¼ cup of milk and 2 tablespoons of sugar, 1 tablespoon at a time. Keep beating the mixture until stiff peaks form.


Step 7: Bake the lemon meringue pie

Spread the meringue over hot filling, sealing the edge. Bake the meringue pie for 12 to 15 minutes or until browned. Let the lemon meringue pie cool down before cutting.