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A recipe from Corentin Rosé - Lemon Meringue Pie
Posted by Corentin Rosé

The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.

Corentin Rosé has been a Creative Services Assistant for duomedia since November 2015. We asked Corentin why he chose this recipe and here is what he said.

I don’t particularly have a sweet tooth, but I really enjoy this lemon meringue pie because it combines a crisp base, tangy citrus centre and a fluffy meringue top. This easy-to-prepare pie is to die for!

340 g sugar • 30 g flour • 45 g corn starch • 0.5 l water • 2 lemons, juiced and zested • 30 g butter • 4 egg yolks, beaten • 1 (±20 cm) pie crust, baked • 4 egg whites • 90 g white sugar

Lemon Filling:

In a medium saucepan, whisk together 1 cup of sugar, flour, corn-starch and salt. Stir in the water, lemon juice and lemon zest. 

Cook over a medium heat, stirring frequently, until mixture comes to a boil. Stir in the butter. 

Place the egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk the egg yolk mixture into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. 

Remove from heat. Pour filling into baked pastry shell.

Meringue:

Whisk the egg whites until frothy. Gradually add the sugar and continue to whisk until stiff peaks form. 

Spread the meringue over the pie, sealing the edges at the crust.

Bake in a preheated oven for 10 minutes.

Your pie is ready when your meringue is golden brown.

Corentin Rosé

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