Meringue
Ingredients:
- 3 egg whites, beaten until stiff
- 1 cup granulated sugar, added 1 tablespoon at a time
- 1 teaspoon vanilla extract
- 1 scant teaspoon vinegar
Preparation and baking:
Preheat the oven to 250°F (approximately 120°C). Butter a baking pan or a large pie pan. Using a spoon, form a crust in the pan; it does not need to be thick. You can shape the meringue into a pie-crust form if desired. Bake for 1 hour at 250°F. Allow the meringue shell to cool completely before adding the lemon filling. The resting period helps keep the meringue tender.
Lemon Filling
This lemon filling can be prepared ahead of time and chilled until ready to use. It is suitable for making in the morning and serving later in the day.
- 1/2 tablespoon unflavored gelatin
- 1/2 cup cold water
- 4 eggs, separated
- 1 cup granulated sugar (divided)
- 1 lemon, zest grated
- 2 tablespoons fresh lemon juice
Instructions:
- Sprinkle the gelatin over the 1/2 cup cold water and let it stand to bloom.
- In a bowl, mix the lemon zest and 1/2 cup of the sugar. Add the 2 tablespoons of lemon juice and stir to combine.
- Beat the 4 egg yolks and gradually stir them into the lemon-sugar mixture. Cook this mixture gently over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat.
- Stir the bloomed gelatin into the hot lemon custard until fully dissolved. Allow the filling to cool completely to room temperature.
- In a separate bowl, beat the 4 egg whites until stiff peaks form, adding the remaining 1/2 cup sugar gradually to create a glossy, stable meringue.
- Fold the cooled lemon custard gently into the beaten egg whites until evenly combined. Be careful not to deflate the meringue.
- Pour the lemon filling into the cooled baked meringue shell and chill in the refrigerator until set.
Serving suggestions:
- Serve chilled, with or without a dollop of whipped cream.
- The texture remains tender and light thanks to the careful standing and cooling steps.