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Function
Category
Sweet
7
Meringue Pie
Cook
Weight Limit
Utensil
1
26cm tart pan
on the Low rack
Food Temp.
Room
Ingredients
1 baked pie shell
200g sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
teaspoon salt
1
/
4
300ml water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
80g sugar
[To Make Lemon Filling]
1. In a medium saucepan, whisk together sugar, flour, cornstarch, and
salt. Stir in water, lemon juice and lemon zest.
2. Cook over medium-high heat, stirring frequently, until mixture comes
to a boil. Stir in butter.
3. Place egg yolks in a small bowl and gradually whisk in 100g hot
sugar mixture.
4. Whisk egg yolk mixture back into remaining sugar mixture.
5. Bring to a boil and continue to cook while stirring constantly until
thick. Remove from heat. Pour filling into baked pastry shell.
[To Make Meringue]
1. In a large glass or metal bowl, whip egg whites until foamy.
2. Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
3. Place tart pan on the low rack.
4. Choose the menu and weight, press start. After cooking, remove from
the oven.
5. Put the pie into the refrigerator for about 2-3 hours.
40
Instructions
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