Lemon Meringue Pie

Para versão Portuguesa clique aqui: “Tarte de Limão e Merengue”

Crust:

One “Biscuit Pastry” recipe (click on link or check blog archive)

Filling:

1 ¼ cups/250g sugar

8 tbsp/60g cornstarch

½ tsp salt

2 cups/430g water

4 egg yolks

1 tbsp lemon zest

½ cup/110g lemon juice

3 tbsp/45g butter

Meringue:

4 egg whites

¼ cup/50g sugar

Pre-heat oven to 180ºC.

Crust:

Prepare crust as indicated in the "Biscuit Pastry" recipe.

Filling:

Place all ingredients for filling into thermomix bowl and set 10min/90º/speed 4. Let cool covered with plastic film.

Meringue:

Beat egg whites. When foamy, add sugar and continue beating until thick but not hard.

Pour filling onto crust and spread meringue. Begin at the edges and work your way to the center spreading meringue evenly. Be sure to seal meringue against crust. This way it will hold its place and not shrink. With the back of a spoon create small peaks in the merengue. Place in the oven for about 6 minutes until meringue is golden.