Lemon Meringue Pie
Ingredients: Pecans, Walnuts, Unsalted butter, Digestive biscuits, Lemons · 45 min cook time · 1385kcal · ~₩15,000
Ingredients
50g Pecans, 50g Walnuts, 150g Unsalted butter, 200g Digestive biscuits, 3개 Lemons, 150g Sugar, 30g Cornflour, 3개 Eggs
Instructions
1. Blitz nuts (pecans and walnuts) and digestive biscuits for the base.
2. Brown unsalted butter in a pan for the nutty base. Melt butter for the base.
3. Combine blitzed nuts and biscuits with the browned butter. Pack the mixture into a loose bottom tin to form the base. Place in the freezer to cool quickly.
4. Zest and juice lemons, catching pips with a sieve.
5. Combine lemon zest, lemon juice, sugar, and cornflour in a saucepan. Whisk to dissolve cornflour evenly.
6. Add half of the butter to the lemon mixture. Heat slowly over medium to low heat, stirring constantly, until it begins to thicken and the butter melts.
7. Add the remaining butter to the thickened lemon mixture. Taste and adjust sweetness if needed. Ensure the cornflour is cooked out and the mixture is silky and buttery smooth with a tangy lemon flavor.
8. Temper the eggs by slowly adding some of the warm lemon mixture to them while whisking, then combine with the rest of the lemon filling.
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