Lemon meringue pie
Formula
- 1 baked shell
- 200 g sugar
- 35 g cornstarch
- 300 g water
- 4 yolks
- 120 g lemon juice
- 30 g butter
- meringue
Method
- Start. Cook sugar, starch, and water to a full bubble. Temper yolks; return and boil 1 minute.Watch for: Monitor the temperature continuously and work carefully—hot syrup and oil continue cooking after the heat is lowered. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Then. Stir in lemon and butter; pour hot filling into shell.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Finish. Top immediately with meringue touching crust; bake 12–15 minutes.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Layered bakes succeed when components meet at the right temperatures.