Written by Sharvan Kumar
Making Lemon Marshmallow Pie: Techniques and Tools ingredients: Pie crust 10-inches pre-baked (my oil pie crust) 1-1/4 cups sugar plus two tablespoons sugar ½ cups of maize starchy
Six extremely big cut marshmallows around 12 regular size Two cups of ice cold water Four yolks from eggs 2/3 cups of lemon juice One teaspoon of vanilla extract One third cup of coarse coconut flakes
Meringue topped: four egg whites for meringue One fourth teaspoon of salt—for meringue— 4 tablespoons sugar for meringue One teaspoon of vanilla extraction
instructions: Before trying to separate them for yolks and whites, take out your eggs and let them come to room temperature.
I use this approach whenever I wish to expedite the proceedings. First run some warm water over the eggs to aid before breaking so the yolks separate more readily.
I combine the yolks, cornstarch, water, lemon juice, sugar, in the saucepan I intend to cook the filling in. Mix on medium heat.
Cook the filling ingredients until it thickens; whisk now to prevent scorching.
Add the cut marshmallows and melt mainly through after it starts bubbling. Turn off the heat; then, whisk in the vanilla and coconut flakes.
From East West Hunt