Transparent Lemon Meringue Pie
Lemon meringue pie you can see through. So much fun. A must make for a party.
Ingredients
- 1 pie crust
- 1 egg
- 2 1/2 cups water
- 2 1/2 cups caster/baker's sugar-also called super fine
- 2 packs gelatin
- 1 tsp lemon extract
- 1 tbsp citric acid
- 1 cup caster sugar
- 1/2 cup water
- 4 egg whites room temp
- 1/2 tsp lemon juice
Instructions
- Follow directions for the pie crust on the box. I usually take the dough out of the fridge for about an hour. Then I unroll and put in 9" pie plate and flute the edges. Poke holes in bottom of crust and weight it down and bake for 10 minutes.
- Remove from oven and brush liberally with egg wash and bake for an additional 10-15 minutes. Watch it so it doesn't brown too much.
- Heat 2 1/2 cups water and 2 1/2 cups sugar in a saucepan to 125'. Add gelatin. When everything is dissolved stir in citric acid and lemon extract. Let it cool for a little bit and then pour into your prepared pie crust.
- Put pie into fridge for at least 6 hours but overnight is even better.
- Now it's time for the meringue. In a saucepan dissolve 1 cup sugar into 1/2 cup water. Do not stir mixture but you can gently swirl the pan to make sure the sugar is covered by the water. Heat to 240' on thermometer.
- Add 4 egg whites to your stand mixer and 1/2 tsp lemon juice. Mix until soft peaks form. Pour the hot sugar mixture into the soft peak egg whites and mix until stiff peaks form. You will notice that your mixing bowl goes from hot to room temperature.
- Pipe your meringue onto your pie and enjoy!