Recipe: Lemon Meringue Pie in a glass

KANSAS CITY, Mo. - Lemon Curd

4 Whole eggs

240g Sugar

140g Lemon Juice

pinch of salt

Zest of 4 lemons

300g of softened butter

Yield:  3 cups

Place eggs, sugar, juice, salt and zest in a bowl. Whisk over a bain marie until the mixture becomes thick. Cool to 180 degrees and whisk in butter until smooth and creamy. Place in a mise.

Meringue

500g Sugar

330g Egg whites

10g Lemon Juice

Place the sugar and egg in a mixing bowl and warm over a double boiler to 140 degrees. Whip into a meringue on high speed. Pipe as needed.

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