8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 to 4 large lemons
Unsalted butter
Eggs (Room temp)
Corn Starch
Cream of tartar
Water
Sugar
Salt
Tools you’ll need
9-inch-deep dish pie pan fitted with a frozen pie shell.
Pastry blender
Rolling pin
Citrus juicer
Mesh strainer
Grater
Parchment paper
1 pound Pinto beans
Small pot with a metal bowl
Pre-baking your pie shell.
Note- Make sure to make and freeze your pie shell before pre-baking it. (Link to Pie crust recipe at bottom of page.)
***Preheat oven to 375 degrees***
Step 1- Remove your frozen pie shell out of freezer. Line inside of pie shell with parchment paper
Step 2- Add 1 pound of beans inside the shell. Spread around as evenly as possible.
Step 3- Place Pie shell in a preheated 375-degree oven for 40 minutes. Once done remove pie shell out of oven and let cool completely.
Making the Lemon custard
Step 4- Separate your egg yolks from your egg whites. You will need to separate 5 eggs altogether.
Note- Lemons needed for the recipe varies. Every lemon is different. Some may have little to no juice, so it is recommended that you have 4 lemons just in case.
Step 5- Rinse off two lemons. Zest both lemons, cut lemons in half and juice both lemons.
Preheat fire to medium high heat
Step 6- Add 2 1/4 Cups water, 1/3 Cup lemon juice, 1/4 Cup Lemon Zest, 2/3 cup sugar, and 1/4 teaspoon salt. Stir all ingredients together and let come to a slight simmer.
Step 7- In your bowl with the 5 egg yolks, add 1/4 cup cornstarch and stir.
Step 8- Stir your egg yolk mixture with a whisk. Add hot Lemon liquid mixture into the egg yolk mixture into 3 separate intervals. This is called tempering the eggs.
Step 9- Add lemon mixture back into your pot. Let come to a simmer. Stir continuously for 4 minutes. Add 4 tablespoons unsalted butter and stir until combined. Let custard cool for 5 minutes.
Step 10- Strain your custard into your pre-baked pie shell using a mesh strainer. Using the back of a spoon, spread custard around pie shell as evenly as possible.
Making the Meringue
***Preheat fire to medium high low heat***
Step 11- Add 2 cups of water into a small pot. Let come to a slight simmer
Step 12- Add Metal bowl with egg whites in it on top of the pot of simmering water.
Step 13- Add 1/2 Cup Sugar. Stir all ingredients together. Continue to stir for 3 to 4 minutes.
Step 14- Add candy thermometer into the egg whites. If temperature reaches 120 degrees, remove metal bowl off of pot and continue to stir egg whites for 2 minutes. Once done let egg whites cool for 10 minutes.
Step 15- Add egg whites into mixing bowl. Add 1/4 teaspoon of cream of tartar. Mix on high speed for 5 minutes or until mixture has reached stiff peaks.
Step 16- Add meringue on top of lemon custard. Spread meringue around custard as evenly as possible.
Step 17- Decorate your Meringue using the back of a spoon. You can decorate it any way you like.
Baking your pie
Set oven broiler to high.
Step 18- Place lemon meringue pie into the broiler part of your oven for 40 seconds to 1 minute.
Preheat oven to 400 Degrees
Step 19- Place into a preheated 400-degree oven for 5 minutes. After 5 minutes remove pie out of oven and let cool completely before serving.
Storage- Place pie in fridge. It will stay fresh for 4 to 7 days.
Pie crust recipe link.
YouTube instructional video
