Lemon Meringue Pie

Ingredients for 1 servings:

• 155 g flour
• ¼ tsp salt
• 100 g fat (frying), chilled
• 3 tbsp water, ice cold
• Pulses, for blind baking
• 310 g sugar
• 40 g cornstarch
• ¼ tsp salt
• 375 ml water, lukewarm
• 4 egg yolks
• 3 tbsp lemon juice
• 2 tbsp lemon peel, untreated, grated
• 2 tbsp butter
• 5 egg whites
• ¼ tsp cream of tartar baking powder
• ¼ tsp salt
• 125 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

American Lemon Meringue Pie

For a 23 cm springform pan or a 23 cm pie dish Dough: In a medium bowl, combine flour and salt. Add the frying oil and stir until the mixture is coarsely crumbly. Then pour in the 3 tablespoons of ice water and continue stirring until all the ingredients are well combined into a dough. Form the dough into a ball, wrap in plastic wrap and chill for 1 hour. Preheat the oven to 180 °C (top/bottom heat). Roll out the dough and line the springform pan (also pull up an edge) or pie dish with it. Now prick the dough all over with a fork, cover with aluminum foil and top with a layer of dried peas. Blind bake on the middle rack for 8 minutes until golden brown. Remove the baking peas and foil and bake the dough for a further 5 minutes. Cool on a wire rack. Increase the oven temperature to 200 °C (400 °F). Filling: Mix the sugar, cornstarch and salt in a saucepan. Slowly add the water and mix well until creamy. Heat over medium heat and bring to a boil, stirring constantly. Let it thicken for 1 minute, then remove from the heat. Whisk the egg yolks in a bowl. Stir in 3 tablespoons of the sugar mixture, pour everything back into the saucepan, and continue stirring until creamy. Stir in the lemon juice, lemon zest, and butter and return the saucepan to the heat. Bring to a boil and let it thicken for 1 minute, stirring constantly. Remove the pan from the heat and pour the filling into the pastry case. Meringue: Whisk the egg whites, cream of tartar, and salt in a large bowl until the egg whites are slightly stiff. With the mixer running, add the sugar a spoonful at a time until the egg whites are very stiff. Do not overbeat. Spread the beaten egg whites over the filling. Spoon a little more into the center of the pie, making sure to coat the edges of the pastry. Use the back of a spoon or rubber spatula to create decorative waves in the beaten egg whites. Bake the pie on the middle rack for 5-7 minutes, until the egg whites are lightly browned. Do not allow them to overcook. Cool the pie on a wire rack in a cool, draft-free area and refrigerate for at least 4 hours before serving.