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Before you jump to Lemon Meringue Pie with Homemade Pie Crust recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons why this is so. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, most people believe that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, though, just making some modest changes can positively affect everyday eating habits.

The first change you can make is to pay more attention to what you purchase when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. You don’t like eating oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lemon meringue pie with homemade pie crust recipe. To make lemon meringue pie with homemade pie crust you need 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Lemon Meringue Pie with Homemade Pie Crust:

1. Get 1 Homemade Pie Crust
2. Take To Make Lemon Custard
3. Take 1 lemon Domestic Lemon Zest
4. Provide 1 lemon Domestic Lemon Juice (squeezed)
5. Provide 3 Egg yolk
6. Take 60 grams Caster Sugar
7. Prepare 300 ml Milk
8. Take 25 grams Corn starch
9. Take 5 grams Cake flour
10. Get 10 grams Butter
11. Prepare To Make the Italian Meringue
12. Use 3 Egg whites
13. Use 100 grams Granulated sugar
14. Use 30 ml Water
15. Use 1 dash Squeezed Lemon Juice
16. Get 1 Powdered sugar

Instructions to make Lemon Meringue Pie with Homemade Pie Crust:

1. Prep: Grate the outer yellow skin of the lemon. Squeeze out the lemon juice, use about 10ml for the Italian meringue. Make the pie crust. - - https://cookpad.com/us/recipes/142966-flaky-and-beautiful-all-purpose-kneaded-pie-crust
2. Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last. In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk. Mix together with a whisk.
3. Slowly add the remaining milk and heat in the microwave. After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk. Microwave again until the thickness increases. When it gets to the point where you're not sure if it's thick enough, stop microwaving. It will thicken as it hardens so be careful. Melt the butter in it while it's hot.
4. Cover tightly with plastic wrap to prevent it from drying out, and let it cool. Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml. If you want a smooth and melt-in-your-mouth type custard, strain it now. I like the springy, puffy texture so I leave it as is.
5. Spread the lemon custard into the pie crust.
6. Make the Italian Meringue: In the pictures, the top photo is the Italian meringue and the bottom photo is the normal meringue.The Italian meringue has a gloss and is quite sweet, so you could even eat the meringue as is.
7. In a small saucepan, heat the granulated sugar and the water. Bring it to a boil and let it boil down until it reaches about 120°C. Don't stir or mix it during this time, or the sugar won't dissolve. If you turn the heat up too high, it won't caramelize. Be careful.
8. Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer. Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip. Once peaks form and it has completely whipped up, the shiny meringue has been completed. Lastly, add in the remaining lemon juice, and it's done.
9. Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound. Preheat the oven to 220°C.
10. Form little peaks by using the back of a spoon and sprinkle with powdered sugar.
11. Bake for 5 minutes in the 220°C oven. Lower to 160°C to melt the sugar. The powdered sugar and the top of the meringue will become a very lovely color. Warm a up knife in the oven to with a crisp cut.

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