- 1 pie crust (my recipe here)
Lemon Curd- 2 – 3 lemons, juice and zest
- 1 cup (2.5 dl) water
- 3/4 cup (2 dl) sugar
- 4 egg yolks
- 4 tbsp corn or potato starch
- 2 tbsp butter
Meringue- 4 egg whites
- 3/4 cup (2 dl) sugar
Prepare and blind bake a pie crust, or use store-bought. Set the oven to 350°F (175°C). In a saucepan, mix lemon, water, sugar, starch and egg yolks. Heat while whisking until it begins to thicken, then whisk in butter and pour into the crust before it stiffens completely. In a clean, dry bowl, beat the egg whites until foamy, then begin to add sugar one tablespoon at a time while continuously beating. When all the sugar has been incorporated and the meringue is shiny and firm, pipe or spoon it on top of the lemon curd. Bake until the meringue begins to color, about 10 minutes. Allow to cool completely before serving.
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