Directions
Step 1
Make the pie: Place a rack within the heart of the oven and preheat to 325°F. In a big bowl, whisk collectively the condensed milk, lemon zest and juice, Fiori di Sicilia extract, salt, vanilla, and egg yolks till easy and creamy, then scrape into the pie crust, filling it to the highest. Discard any remaining filling.
Step 2
Bake till the middle is jiggly however practically set, 20–25 minutes. Switch to a wire rack and put aside to chill to room temperature, about 45 minutes, then refrigerate till agency and chilly, about 4 hours.
Step 3
Make the meringue: In a small pot fitted with a sweet thermometer over medium-high warmth, stir collectively the sugar and ½ cup of water. In the meantime, within the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites till frothy. When the sugar syrup reaches 245°F, flip the mixer to excessive and slowly stream the syrup down the perimeters of the bowl into the egg whites, avoiding the whisk. Instantly add the lemon juice, vanilla, and cream of tartar and beat till the meringue is stiff, shiny, and funky to the contact, about 5 minutes extra.
Step 4
Utilizing a big spoon, scoop the meringue into the middle of the pie, then use the again of the spoon to unfold it nearly to the sting and create swirls. Utilizing a kitchen torch, brown the meringue throughout. Slice and serve.
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Make the pie: Place a rack within the heart of the oven and preheat to 325°F. In a big bowl, whisk collectively the condensed milk, lemon zest and juice, Fiori di Sicilia extract, salt, vanilla, and egg yolks till easy and creamy, then scrape into the pie crust, filling it to the highest. Discard any remaining filling.
-
Bake till the middle is jiggly however practically set, 20–25 minutes. Switch to a wire rack and put aside to chill to room temperature, about 45 minutes, then refrigerate till agency and chilly, about 4 hours.
-
Make the meringue: In a small pot fitted with a sweet thermometer over medium-high warmth, stir collectively the sugar and ½ cup of water. In the meantime, within the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites till frothy. When the sugar syrup reaches 245°F, flip the mixer to excessive and slowly stream the syrup down the perimeters of the bowl into the egg whites, avoiding the whisk. Instantly add the lemon juice, vanilla, and cream of tartar and beat till the meringue is stiff, shiny, and funky to the contact, about 5 minutes extra.
-
Utilizing a big spoon, scoop the meringue into the middle of the pie, then use the again of the spoon to unfold it nearly to the sting and create swirls. Utilizing a kitchen torch, brown the meringue throughout. Slice and serve.
