Lemon Meringue Pie Filling and Swiss Meringue

By tpriddy_1

Master chef cooking class baking 101 Everything pie
August 11,2012
Cordon Bleu Portland

Ingredients

• Swiss Meringue:
• 1 cup +2tbs+1tsp (9.25oz)water
• 1/2 cup 2tbs (5 oz )lemon juice
• 1 lemon zested
• 1 3/4 cup 3tbs(10 oz)sugar
• 5 tablespoon corn starch; (1.4 oz)
• 5 each yolks; (3.5 oz)
• 5 tablespoon butter; (2.5 oz)
• 4 eachegg whites
• 8 oz sugar

Preparation

Step 1

bring the water and 1/2 of the sugar to boil. Mix the other half of sugar with the cornstarch, whisk until all the cornstarch is mixed with the sugar and add in the egg yolks and mix until smooth. Slowly pour in 1/3rd of the boiling water/sugar mixture to warm up the yolks (whisking continously) and then pour back into the pan and boil for 30 seconds. Take off the heat and mix in the lemon juice, zest and butter. Pour into a pre-cooked pie shell. Top with

Swiss Meringue:
In a double boiler heat the egg whites and sugar together. Heat up to 120 degree and put on a mixer with a whisk attachment and whip until cool and thick.