Lemon Meringue Pie

Production Breakdown:

• Total Finished Product: 5 kg (approximately 20 pies)
• Pre-Made Sweet Tart Shells: 1 kg
• Lemon Filling: 3 kg
• Meringue Topping: 1 kg

Ingredients:

For the Sweet Tart Shells:

• 1 kg Pre-Made 76mm Sweet Tart Shells (approximately 20 shells)

For the Lemon Filling:

• 600 g Lemon Juice (freshly squeezed or bottled)
• 400 g Granulated Sugar
• 150 g Cornflour
• 1.5 L Water
• 6 Large Egg Yolks
• 100 g Unsalted Butter, cubed
• 5 g Lemon Zest (optional for extra flavour)

For the Meringue Topping:

• 6 Large Egg Whites
• 300 g Caster Sugar
• 5 g Vanilla Extract (optional)

Cooking Method:

1. Preparing the Lemon Filling:

   • In a saucepan, whisk together the granulated sugar, cornflour, and a pinch of salt. Gradually stir in the water until smooth.
   • Cook over medium heat, constantly stirring until the mixture thickens and begins to bubble. This should take about 5-10 minutes.
   • Once thickened, remove from heat and stir in the lemon juice, lemon zest (if using), and cubed unsalted butter until smooth.
   • In a separate bowl, lightly whisk the egg yolks, then gradually add a small amount of the hot lemon mixture to the yolks to temper them. Stir well, then return the yolk mixture to the saucepan.
   • Cook over low heat for another 1-2 minutes, stirring constantly. Remove from heat and allow to cool slightly.

2. Filling the Tart Shells:

   • Pour the lemon filling into the pre-made sweet tart shells, filling them to just below the rim.

3. Preparing the Meringue Topping:

   • In a clean mixing bowl, beat the egg whites using an electric mixer until soft peaks form.
   • Gradually add caster sugar while continuing to beat, until stiff peaks form and the mixture is glossy. Add vanilla extract if desired.

4. Assembling the Pie: