The Best Ever Lemon Meringue Pie פאי לימון נפלא

The Best Ever Creamy Lemon Meringue Pie פאי לימון ומרנג

Creamy Lemon Meringue Pie recipe /Land o'Lakes..> פאי לימון - מתכון - כאן

A fresh lemon traditional pie delicious!

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Butter = 90 gr
2 tablespoons cold water

Filling Ingredients:
1 cup sugar =200 gr
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 Egg yolks, beaten
1/2 cup fresh lemon juice
3 tablespoons Butter =45 gr
2 teaspoons freshly grated lemon zest

Meringue Ingredients:
4 Egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

H O W :

Heat oven to 475°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool; set aside.

Reduce oven temperature to 325°F (160C) . Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 to 3 minutes). Whisk in lemon juice, butter and lemon zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

Bake for 25 to 30 minutes or until meringue reaches 160°F. and is lightly browned. Cool at room temperature for 1 to 2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.

Full recipe - Here + Print this recipe - Here + HERE <-----landolakes.com/blog

! זו המנה האחרונה שנותרה, זה טעים כל כך

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן