pie crust, so easy to make that I’m getting worried about having too many pies lately.
1 pie dough recipe
3 whole eggs, plus 3 egg whites for the meringue
1 cup of sugar, plus ¼ of cup for the meringue
1/3 cup of fresh lemon juice
6 Tbs. of butter
1 Tbs. grated lemon peel
In the meantime, in a glass bowl beat the 3 whole eggs with the sugar. Stir in the lemon juice and add the butter. Place the bowl in a pot with hot water and cook on medium to high heat, stirring steadily, until it is thickened and coats the spoon. Stir in the lemon peel and let the curd completely cool down.
Once both the pie shell and the lemon curd are cold, pour the filling into the pie shell.
To make the meringue, in a bowl, with an electric mixer, beat the 3 egg whites until peaks form, then beat the sugar in, one tablespoon at a time, and continue to beat until the mixture is stiff but not dry. Spread the meringue on top of the lemon curd and make sure the meringue touches the crust all around.
Bake in a preheated 400°F oven for 5 minutes or until the meringue is delicately browned.
To print the recipe of the pie dough, click here.