Lemon Meringue Pie Recipe
An Old Classic
One of the things I looked forward to when I visited my Grandmother was her mash potatoes, the other was her lemon meringue pie. If I had to pick a last meal it would definitely be at the top of final desserts.
I hope you enjoy making (and eating) this tart but sweet classic.
9 inch pie shell
3/4 cup granulated sugar
2 1/2 tbsp cornstarch
1/4 cup flour
1/4 tsp salt
2 cups hot water
1 tbsp lemon rind
3 egg yolks
1/3 cup granulated sugar
1 tbsp butter
6 tbsp lemon juice
Some kitchen stuff you might need
Bake pie shell according to package directions. Mix sugar, cornstarch, flour and salt in double boiler. Add hot water gradually, then lemon rind. Cook over low heat, stirring constantly until mixture is thick and clear (about ten minutes).
Beat egg yolks then add 1/3 cup sugar and add part of hot mixture. Blend, gradually adding to mixture in double boiler, being sure to stir constantly. Continue to cook for two minutes. Remove from heat and add butter and lemon juice. Cool.
When thoroughly cooled, poured into cooled baked pie shell. Cover with the meringue made from the leftover egg whites (see meringue instructions below).
A Cookbook You Might Like
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Top it Off
3 egg whites
1/4 tsp cream of tartar
6 tbsp granulated sugar
Allow egg whites to warm to room temperature for thirty minutes (warmer egg whites = fluffier meringe). Beat egg whites until frothy but not stiff. Add tartar and continue beating until peaks form. Gradually beat in sugar a tbsp at a time. Continue beating until eggs are glossy.
Spoon onto cooled pie filling and spread toward edge (making sure to touch crust) with spatula. Bake in slow oven at 300 degrees F for 15 - 20 minutes or until lightly browned. Cool at room temperature.