Name: Lemon Pie with Meringue
Prep time: 60 min
Yield: 10
Cuisine: Internacional
Ingredients: pie crust; 1/2 cups sugar; 1 tablespoon lime zest; 6 tablespoons butter; 6 egg yolks; 3/4 cups egg white; 1 cup sugar; 1/2 cups lime juice

Preparation

Medium

Pre-bake the pie crust at 350 F (190C), pricking the center with a fork, placing wax paper on top, and filling it with beans (to prevent deformation). Bake for 25 minutes, remove the beans and wax paper, and let it cool. Mix the sugar, lemon juice, lemon zest, and butter in a saucepan until it boils, stirring with a wooden spoon. Remove the lemon zest (straining the mixture). Whisk the egg yolks with a whisk until they are liquid. Add 1/4 of the yolk mixture to the lemon mixture. Return the mixture to the saucepan and wait for it to boil. Gradually whisk in the rest of the yolks. Continue stirring constantly with the whisk until the mixture thickens and is about to boil. Place the lemon filling in a container and cover with plastic wrap directly on the mixture (to prevent a skin from forming on top). Refrigerate and set aside.