Ingredients
- Lemon Filling:
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup corn starch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked cake covering
- 1 recipe Meringue, recipe follows
- Meringue Topping:
- 4 egg-whites
- 1 pinch cream of tartar
- two tablespoons sugar
Directions
Lemon Filling:
Adjust the oven rack towards the middle position. Preheat oven to 375 levels F.
Whisk egg yolks in medium size mixing bowl and hang aside.
Inside a medium saucepan, combine corn starch. water, sugar. and salt. Whisk to mix. Turn heat on medium and, stirring frequently, bring mixture to some boil. Boil for one minute. Remove from heat and progressively, 1 whisk-full at any given time, add hot mixture to egg yolks and stir til you have added the vast majority from the mixture.
Return egg mixture to saucepan. turn heat lower to low and prepare, stirring constantly, for another minute. Remove from heat and lightly stir in butter, fresh lemon juice, and zest until well combined. Pour mixture into cake covering and top with meringue while filling continues to be hot. Make certain meringue completely covers filling which goes up to the advantage from the crust. Bake for ten to twelve minutes or until meringue is golden. Remove from oven and awesome on the wire rack. Make certain cake is cooled completely before slicing.
Meringue Topping:
Place egg-whites and cream of tartar within the bowl of the stand mixer fitted using the whisk attachment. Beat egg-whites until soft peaks form after which progressively add sugar and continue beating until stiff peaks form, roughly one to two minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) cake
