Bajan Lemon Meringue Pie (Barbados)

Ingredients

• 1 (23 cm) Pre-made pie crust (9-inch, or homemade)
• 1 Tasse Sugar
• 1/4 Tasse Cornstarch
• 1/4 Teelöffel Salt
• 1 1/2 Tassen Water
• 3 Stück Large egg yolks (reserve whites for meringue)
• 1/2 Tasse Fresh lemon juice
• 2 Esslöffel Unsalted butter
• 3 Stück Large egg whites
• 1/4 Teelöffel Cream of tartar
• 6 Esslöffel Sugar (for meringue)

Instructions

1. Preheat oven to 375°F (190°C). Blind bake pie crust according to package directions until lightly golden (about 10-12 minutes). Let cool.
2. For the filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Add water and bring to a boil over medium heat, stirring constantly. Boil for 1 minute until thickened.
3. Remove from heat. Whisk egg yolks in a small bowl. Slowly whisk a small amount of the hot mixture into the egg yolks, then gradually whisk the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, for 1-2 minutes until thick and creamy. Do not boil.
4. Stir in lemon juice and butter until butter is melted. Pour the filling into the pre-baked crust.
5. For the meringue: In a clean, dry bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
6. Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinkage.
7. Bake pie at 350°F (175°C) for about 12-15 minutes, or until meringue is golden brown. Let cool completely before serving.

Nutrition