If you love lemon, and if you love pies, it’s time to try this lemon meringue pie recipe.
To make the crust and lemon curd filling you need to get: 3 eggs, 1 cup unsalted butter, one 9-inch frozen pie crust, 1 tablespoon powdered unflavored gelatin, 1/2 teaspoon powdered unflavored gelatin, 1 cup, 1 tablespoon granulated sugar, zest of three lemons, 3/4 cup fresh lemon juice, and 2 1/2 tablespoons fresh lemon juice.
For the meringue get 4 large egg whites, 2 1/2 cups granulated sugar, 1 teaspoon cream of tartar.
Start by baking the pie crust and let it cool down on the side. In the meantime, fill a bowl with the gelatin and 1/4 cup water. Grab a pot and fill it with half of the sugar, the lemon zest, and lemon juice. Boil the mixture. In a bowl, whisk the other half of sugar and the eggs very well.
Take the pot off the stove and leave it to cool down. Include the sugar and the egg by mixing it. You should now heat it to 185 F degrees while also mixing continuously. Add the butter and the gelatin. Use an immersion blender to mix it well. Strain it, and you can now add it over the pie crust. Leave it in the fridge for an hour.
While you’re waiting, you can prepare the meringue. Use a pot to heat 1/2 cup water and the sugar to 248 F degrees. Whisk the egg whites and cream of tartar with a mixer with medium speed. Turn up the speed and start pouring the sugar mix.
Add the meringue on top of the pie and this is when your lemon meringue pie is done. If you have a blowtorch, use it to go over the top of the pie.