Silicone Baking Mat (Ensures even heat distribution when toasting pecan crust)
Stand Mixer with Paddle Attachment (Ideal for whipping egg whites and making meringue)
Digital Kitchen Scale (For precise measurement of ingredients)
Pie Dish (9-inch) (Standard size for individual lemon meringue pies)
Piping Bag with Tips (To apply the meringue in an aesthetically pleasing way)
Food Processor (Useful for chopping pecans and mixing ingredients)
Rubber Spatula (Essential for folding egg whites gently without deflating them)
Double Boiler Set (Cup over Cup) (Helps in tempering chocolate or melting butter if needed)
Pie Prep Accessory Set (Includes pie crust cutters and rollers for making uniform pies)
Electric Mixer (Alternative to a stand mixer, useful for whipping egg whites quickly)
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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