Classic Lemon Meringue Pie – Pareve version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the margarine (melted) and mix well.
3. 3
   Press the mixture into the bottom and up the sides of a 24 cm pie pan and chill 20 minutes.

   Tart / pie panRefrigerator
4. 4
   Bake the crust in an oven preheated to 160°C (320°F) for 10 minutes and cool completely.

   OvenSpringform panorTart / pie pan

For the Cream Filling

1. 5
   Put the eggs, the egg yolks, the sugar and the cornstarch in a small pot and whisk together.

   Small saucepanWhisk
2. 6
   Add the lemon juice and lemon zest and mix until even.
3. 7
   Set over low heat and stir nonstop for about 10 minutes, until the mixture thickens and clings to the spoon.

   StoveWhisk

   💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
4. 8
   Remove from the heat and add the cold margarine in cubes, stirring.
5. 9
   Pour the cream into the cooled shell and smooth the top.
6. 10
   Chill for at least 1 hour, until the cream sets.

   Refrigerator

   💡Let the cream set completely before cutting or adding meringue: lemon cream that hasn't set runs out of the slice.
7. 11
   Whip' the egg whites with the lemon juice' on medium speed, until it starts to foam.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
8. 12
   Add the sugar one tablespoon at a time, without stopping the mixer, and whip about 5 more minutes, until the foam is white, glossy and very stiff.

   Hand mixerorStand mixer

   💡The sugar goes in slowly, only after the egg whites are already foamy: sugar added all at once weighs down the foam, and the meringue never reaches full volume and gloss.
9. 13
   Transfer the meringue to a piping bag and pipe it closely over the filling, until it is completely covered.

   Piping bag
10. 14
    Scorch the top of the meringue with a torch until golden.

    Kitchen torch