- A baked pie crust, standard-sized.
- 1½ Cups.Of Water.
- 1 Cup.Of White sugar.
- 4 eggs, large-sized, I separated the yolks and whites.
- 2 Squeezed medium lemons.
- Zest Of two medium lemons.
- 6 small spoons.Of white sugar.
- 3 small spoons.Of cornstarch.
- 2 small spoons.Of all-purpose flour.
- 2 small spoons.Of soft butter.
- 1/4 small spoons.Of salt.
Try it, you may like it: Lemon Cheesecake Mousse
THIS IS HOW TO MAKE IT FROM SCRATCH:
I began the preparation by heating my oven to 350 degrees Fahrenheit.
Next, I whisked the sugar, with the flour, cornstarch, and salt in a medium saucepan. And I added in the lemon zest with the squeezed juice, and water.
Then, I cooked, stirring occasionally, over medium-high heat until the mixture has reached a boil.
After that, I added the butter to the blend, and In a small bowl, I whisked together egg yolks and 1/2 cup hot sugar until smooth, and I returned to the rest of the sugar mixture with the egg yolks.
At this point, I brought to a boil, then simmer, stirring continuously, until the sauce has thickened. Taking the heat down, I added the filling over the baked crust.
And to make the meringue, I whisked the egg whites until frothy in a big glass or metal dish.
And I added in the sugar in a slow, steady stream before stiff peaks form, and once done, I spread the meringue on the pie and the crust sides are sealed.
And to finish, I placed the pie in the oven that has been preheated and baked it for ten minutes.
The use of fresh lemons in so many desserts brings an effervescent freshness and an incredible flavor, if you’re looking for more lemon dessert recipes, you can find them in the related posts below!!