French lemon meringue pie recipe

Nowadays, more and more restaurants are doing group buying, but the quality is getting worse and worse. You may spend a lot of money but not be able to eat delicious food, which is really hateful. So at this time, it is necessary for you to master some delicious cooking methods yourself. Below, I will introduce to you the method of making French lemon meringue pie.

1. Prepare the materials. Flour, butter (you can actually use unsalted butter, which is healthier), sugar, eggs, lemon, corn starch, lemon essence or vanilla essence (optional)

2.121 Use your hands to knead until it becomes sandy (flour and butter are fully mixed)

3.212 Start with the pie crust. The method is the same as the previous egg tart crust. Mix the salted butter and flour with 50 grams of sugar.

4.121 Beat an egg and knead it into dough (beat a double yolk egg, hope it brings good luck)

5.212 Knead it into this shape

6. Wrap the dough with plastic wrap and refrigerate for 1 hour

7. While the dough is freezing, you can start preparing the lemon filling. First squeeze the lemon juice. The lemons in my house are relatively small, so I squeezed about 100 ml of lemon juice from 4 lemons.

8.1 After the butter and sugar are basically mixed, add 3 egg yolks in three times and stir

9.2 Add 100g sugar to unsalted butter and mix well

10.12 Add lemon juice and stir

11.21 The lemon sauce looks like it has a lot of particles, but it doesn't matter, it will become smooth and beautiful after heating

12. Heat over low heat, stirring while heating. Don't be lazy.

13. When the jam becomes very smooth, you can turn up the heat and continue stirring (you can taste it and adjust the sweetness and sourness. I also added two drops of vanilla essence)

14. When the jam becomes thicker, you can remove it from the heat and let it cool. The jam may still look a little watery, but it will thicken after cooling.

15. I rubbed lemon shreds into the jam to increase the flavor. If you don’t like lemon peel, you don’t need to add it.

16. Take the dough out of the refrigerator and thaw it for about 15 minutes. Place it on a floured chopping board.

17. Roll out the dough into a thickness of 0.5 to 1 cm

18. Place the dough in a greased pie pan, hold the edge of the dough with one hand, and press the dough tightly along the edge of the pie pan with the other hand.

19. Use a rolling pin to roll over the pie mold to remove the excess edges. You can also use a knife to help scrape it to make it neater.

20. Use a fork to poke holes in the dough to prevent it from bulging during baking.

21. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and bake the pie crust for 20 minutes.

22. This is what it looks like after the test. Let it cool down first.

23.3 egg whites are beaten, and 100 grams of sugar is added three times during the process

24. When the pie crust is almost cool, you can fill it with lemon filling and flatten it (80% full)

25. Apply egg white

26. Scrape out some patterns randomly. If you like it more beautiful, you can also use a piping bag to squeeze out the patterns, but make sure to cover the lemon filling below.

27. Bake in 370 degrees Fahrenheit until the surface is golden brown. The time depends on the oven. My oven took 15 minutes, but those who don't need the egg whites to be so dark don't need to bake it for so long.

28. Ding ding ding, it’s out of the oven. Don’t eat the baked pie too quickly, it’s very hot, and the filling inside is still in a fluid state due to heating. It’s best to leave it for a while and wait for it to solidify again before eating.

29. I cut a piece in a hurry, but the filling was not yet solidified and it was flowing out. The whole pie looked so pitiful, but the taste was still great. If you like this French lemon meringue pie, you can also like it.

Healthy and nutritious food starts with cooking, so you must have learned how to make the French lemon meringue pie that I shared with you today. Then try it yourself and let the delicious food appear on your dining table.