LEMON BERRY MERINGUE PIE STEP 3: LEMON FILLING 11 AUGUST 2023
Now it's time to make the star of this production, the Lemon Filling . . . Mixing station . . . Juicing station . . . (I totally forgot to save the peels for making CANDIED LEMON PEEL. Truth be told, tho, even if I'd thought of it, I don't think I'd've bothered; what I really would like to make someday is CHOCOLATE-DIPPED ORANGE PEEL.) And here is my ever-faithful Miss Emmie, right where she belongs . . . this time . . . Start with fresh lemon juice . . . . . . add water . . . . . . sugar . . . . . . salt, cardamom & corn starch . . . Doesn't look very appetizing. . . . whisk together . . . It still doesn't look very appetizing. Still 42.6 degrees to go . . . Ater the egg yolks have been tempered and added to the mixture, bring to 'blurpy bubbles' . . . (Which I'm sure is a technical term used by all professional bakers.) . . . the filling is poured into my poor excuse of a pie crust . . . Just as I thought, there was WAAAAAY too much filling for a 9" pie pan. . . . covered with cling wrap and into the fridge for three hours . . .
THE RECIPE I USED, FROM PREPPY KITCHEN

STEP 4A: MERINGUE HERE