Lemon Meringue

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Lemon Meringue
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Difficulty:
advanced
Difficulty
Preparation:
3 h.
Preparation
ready in 4 h.
Ready in
Calories:
1506
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,506 kcal(72 %)
Protein23.22 g(24 %)
Fat97.53 g(84 %)
Carbohydrates136.91 g(91 %)
Sugar added89.41 g(358 %)
Roughage3 g(10 %)
Vitamin A913.65 mg(114,206 %)
Vitamin D2 μg(10 %)
Vitamin E7.92 mg(66 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.72 mg(65 %)
Niacin3.86 mg(32 %)
Vitamin B₆0.13 mg(9 %)
Folate87.68 μg(29 %)
Pantothenic acid1.36 mg(23 %)
Biotin18.22 μg(40 %)
Vitamin B₁₂2.25 μg(75 %)
Vitamin C15.97 mg(17 %)
Potassium246.81 mg(6 %)
Calcium71.71 mg(7 %)
Magnesium20.38 mg(7 %)
Iron2.22 mg(15 %)
Iodine137.07 μg(69 %)
Zinc1.33 mg(17 %)
Saturated fatty acids60.36 g
Cholesterol730.31 mg

Ingredients

for
4
For crust
1 ½ cups flour
½ cup Coconut flakes (sweetened; lightly toasted)
¼ teaspoon salt
¾ cup unsalted butter (chopped)
1 egg yolk
3 tablespoons ice water
flour (for dusting)
For filling
1 cup sugar
2 tablespoons Corn starch
6 egg yolks
4 eggs
¾ cup lemon juice
salt
¾ cup unsalted butter (chopped)
For meringue
6 egg whites
¼ teaspoon cream of tartar
1.333 cups powdered sugar
1 cup Coconut flakes (sweetened; lightly toasted)
How healthy are the main ingredients?
sugarsalteggsalt
Product recommendation
Individual-serving tart pans or one 9" tart pan would work well for this recipe.

Preparation steps

1.
For crust:
2.
Blend flour, coconut and salt in food processor. Add butter and pulse until mixture resembles grated Parmesan cheese.
3.
In a small bowl whisk egg yolk and water. Add slowly to food processor, pulsing between additions, until mixture begins to form a ball. Add more ice water by the tablespoon if dough is too dry.
4.
Gather dough into ball and flatten into a disk shape. Wrap with plastic wrap and chill in refrigerator for at least 2 hours. Remove from refrigerator 15 minutes prior to using.
5.
Roll out dough on clean surface dusted with flour. Use inverted tartlet dishes to cut out dough rounds. Lay dough rounds out over each tartlet dish, press gently on dough to mold to bottom and up the insides of tartlet dishes. Pierce dough all over with a fork. Freeze tartlet pans for 30 minutes.
6.
Preheat oven to 375°F. Line crusts with foil or parchment. Fill with dried beans or pie weights. Bake for 20 minutes. Remove foil and weights and bake another 15 minutes or until crust is golden. Allow to cool on wire rack.
7.
For filling:
8.
Preheat oven to 300°F
9.
In medium saucepan whisk together sugar and cornstarch over medium heat. Whisk in egg yolks, whole eggs, lemon juice and salt. Keep whisking until mixture thickens and just begins to boil around the pan edges, about 6 minutes. Add butter and whisk until smooth.
10.
Remove from heat and cool for 10 minutes. Pour warm filling into prepared crusts.
11.
For meringue:
12.
Using an electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon confectioner's sugar, beat until soft peaks form.
13.
Beat in the remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes.
14.
Gently fold in toasted coconut into meringue. Spread meringue over filled tartlets, covering completely, sealing meringue to crust edges.
15.
Bake pie for 30 minutes. Reduce oven temperature to 275°F and bake another 40 minutes or until meringue is golden brown. Transfer pie to a wire rack to cool for at least 4 hours. Refrigerate uncovered.