About two weeks ago I made a lemon Meringue for a #citrus blog hop and just never got a chance to blog about it. I have been wanting to make this for a long time!
It was really fun to make!
First I bought a ready-made dough from the market and followed a recipe from the book
So if you want the recipe I would look in to this book. I am not sure if I am allowed to post it online.
The dough was pretty easy to make since it was a ready-made.
I plan on making my own next time!
The hardest part to make is the lemon filling.
If you heat it too long the filling won't set because the cornstarch gets too hot.
If you add too much water it will mess up the consistency.
This is where most people mess up and never try to make it again!
The lemon filling consisted of lemon juice, lemon rinds, sugar, corn starch, and water.
All of it gets boiled and then it's immediately removed from the heat and cooled.
You have to let it cool or else it will over heat.
Once cooled put it in the pie crust.
Meanwhile I made the meringue.
This I can do from scratch because I've done it a million times!!
I just whipped the egg white until it was stiff.
Then I added sugar into and mixed it some more.
I usually add some lemon rinds to it but since this was already going to have lemon filling I opted not to.
Then I put it in the oven for like 15 minutes until the meringue got a little brown at the top.
This is when I wish I had a blow torched because then I wouldn't have to put it in the oven.
The oven can overheat the filling
which is why you have to make sure it's completely cooled down.
Once the pie is done you should wait for it also to be completely cooled down.
Or else the filling won't be set.
I would let it cool down and then put in the fridge.
Either serve it a few hours later or the next day.
The lemon meringue came out yummy!!
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