Lemon Swiss Meringue
Makes about 2 cups
  • 1 cup (200 grams) granulated sugar
  • 4 large egg whites (120 grams)
  • 1 tablespoon (2 grams) lemon zest
  1. In the top of a double boiler, whisk together all ingredients. Cook over simmering water, stirring constantly, until sugar is dissolved and a candy thermometer registers 140°F (60°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff and glossy peaks form, 8 to 10 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raspberry-lemon-chiffon-pie/