Lemon Meringue Pie
Ingredients
Instructions
Makes 1 (9-inch) pie.
1. In large saucepan, mix 1 1/2 cups sugar, 1/3 cup cornstarch and salt. Gradually stir in 1 1/2 cups cold water and lemon juice until smooth.
2. In small bowl, beat egg yolks until well blended. Stir into sugar mixture. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Take off heat. Stir in lemon peel. Pour hot filling into baked pie shell.
3. In large mixing bowl and using mixer at high speed, beat egg whites with cream of tartar until foamy. Add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)
4. Into small saucepan, sprinkle the remaining 1 tablespoon cornstarch. Add the remaining 1/3 cup cold water. Let stand 1 minute. Stir well. Bring to a boil, stirring constantly. Let cool a few minutes. Add to egg whites, 1 or 2 tablespoons at a time, beating constantly.
5. Beat in vanilla. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.
6. Bake in preheated 325-degree oven until peaks are lightly browned, about 16-18 minutes. Cool on wire rack, about 30 minutes to 1 hour. Serve immediately or refrigerate, uncovered, until serving time. Garnish with lemon peel twists and mint leaves, if desired.
Note: When pie is refrigerated, beads of clear liquid may form on meringue. Gently touch beads with tip of folded paper towel until absorbed.
Source: The Advocate - Baton Rouge, La
1. In large saucepan, mix 1 1/2 cups sugar, 1/3 cup cornstarch and salt. Gradually stir in 1 1/2 cups cold water and lemon juice until smooth.
2. In small bowl, beat egg yolks until well blended. Stir into sugar mixture. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Take off heat. Stir in lemon peel. Pour hot filling into baked pie shell.
3. In large mixing bowl and using mixer at high speed, beat egg whites with cream of tartar until foamy. Add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)
4. Into small saucepan, sprinkle the remaining 1 tablespoon cornstarch. Add the remaining 1/3 cup cold water. Let stand 1 minute. Stir well. Bring to a boil, stirring constantly. Let cool a few minutes. Add to egg whites, 1 or 2 tablespoons at a time, beating constantly.
5. Beat in vanilla. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.
6. Bake in preheated 325-degree oven until peaks are lightly browned, about 16-18 minutes. Cool on wire rack, about 30 minutes to 1 hour. Serve immediately or refrigerate, uncovered, until serving time. Garnish with lemon peel twists and mint leaves, if desired.
Note: When pie is refrigerated, beads of clear liquid may form on meringue. Gently touch beads with tip of folded paper towel until absorbed.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
139
Rating
Date
August 31, 2006
Categories
Pies