| Status Approved |
| Name |  Lemon Meringue Pie |
| Category | American, Desserts |
| Serves/Yields | 1 pie, 8 servings |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | About 30 minutes |
| Cook Time | About 30 minutes total for filling and crust |
| Introduction |
| This is a recipe for a true old fashioned lemon meringue pie. |
| Ingredients |
| The Filling
1 1/2 cups Water
1 1/2 cups granulated_sugar
1/4 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks, beaten
1/2 cup fresh lemon Juice, strained
1 teaspoon lemon zest
3 tablespoons Butter
The Meringue:
4 Egg Whites at room temperature
1/4 teaspoon salt
1/4 tsp cream_of_tartar
1/2 Cup granulated_sugar
1 9 inch baked pie shell. Use all butter pie crust for best flavor |
| Directions |
| Step: 1 | Separate the 4 eggs and reserve the whites. Beat the yolks slightly.
Zest the lemons, juice them , strain and measure the juice.
Mix the 1 1/2 cups water, sugar and salt together in a medium saucepan and stir until the sugar is almost dissolved.
Heat to boiling and cook until the sugar is completely dissolved and the mixture is bubbling slightly. |
| Step: 2 | Make a paste of the 1/2 cup cornstarch and 1/3 cup of water.
Gradually add this mixture to the sugar mixture, whisking constantly. Cook until mixture is very thick and clear, then remove from the heat. |
| Step: 3 | Combine the egg yolks and lemon juice. Whisk a little of the sugar mixture into the egg yolk mixture to temper the eggs. Add the egg mixture back into the remaining sugar mixture, whisking constantly.Return to the heat and cook stirring constantly until the mixture bubbles again. Remove from heat.
Whisk the butter into the egg and sugar mixture along with the lemon peel.
Cover and allow to cool until lukewarm.
|
| Step: 4 | For The Meringue
Add salt to the egg whites and beat until frothy.
Add cream of tartar and continue to beat.
Begin adding the sugar gradually. Beat until glossy peaks are formed.
Pour the lemon filling into the cooled pie shell. Pile meringue on top and spread lightly over the filling making sure to spread it evenly to the edges of the crust.
Bake at 325 degrees for about 15 minutes or until the meringue is lightly browned.
Cool on a rack for 30 minutes and then place in the refrigerator to chill completely before slicing. |
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