This lemon pie is so simple ! You make filling in your mixer ! Just with a easy
ingredients.
* Ingredients:
For the crust
° 1 cup graham cracker crumbs
° 2 tbsp. Sugar
° 3 tbsp. Butter, melted
For the lemon garnish
° 1 1/3 cups water
° 1 tbsp Lemon zest
° 1/2 cup sugar
° 1/4 cup cornstarch
° 2 egg yolks
° 3 tbsp. Lemon juice
° For the Italian meringue
° 1/2 cup sugar
° 2 tbsp. Water
° 2 egg whites
* Preparation:
Preheat the oven to 190 ° C.
In a bowl, combine the ingredients for the
crust. Divide into a 20-cm (8-inch) pie plate and press lightly.
Bake, 8 minutes, until the crust is lightly
golden. Take from oven and permit cool.
Prepare the lemon filling by mixing the
water with the zest and sugar in a saucepan. Bring to a boil. Remove from heat
and reserve.
In a bowl, whisk the cornstarch with the
egg yolks and lemon juice. Filter to obtain a homogeneous preparation.
Pour the sugar water over the egg yolk
preparation and whisk well. Return to the pot and cook for 2 minutes over
medium-high heat, whisking constantly, until thickened. Pour into the crust.
Prepare the meringue by mixing the sugar
and water in a saucepan. Heat over high heat until the temperature reaches 116
° C (240 ° F) on a cooking thermometer. Remove from fire.
Employ an electric mixer, lash egg whites until softly peaks shape . Drizzle
in the syrup and continue to mix with a mixer until stiff peaks form.
Spread over the lemon garnish. Spend about
2 minutes under the preheated grill of the oven, until the meringue is golden
brown.
ENJOY !
