LEMON MERINGUE PIE

Perfect dessert for those hot summer days, can't beat old-fashioned lemon meringue pie. Makes one 10 inch pie [25 cm]

1 Lemon 1
1/3 cup Corn starch 75 mL
1 1/2 cups Sugar 325 mL
1/2 tsp Salt 2 mL
2 cup Boiling water 500 mL
4 Egg yolks, lightly beaten (reserve whites for meringue) 4
2 tbsp Butter 30 mL
1 Baked 10 inch [25 cm] pie shell 1

MERINGUE
4 Egg Whites 4
1/4 tsp Cream of Tartar 1 mL
3 tbsp. Sugar 50 mL


Zest 1 lemon, then juice to make 1/2 cup (125 mL). Set a side.

Whisk egg yolks in medium size mixing bowl and set aside.

Filling
  • Mix sugar, corn starch and salt in a heavy saucepan.
  • Add half of the boiling water to sugar mixture and whisk until smooth. Gradually (a bit at a time) whisk into egg yolks the remaining boiling water. Return egg yolk mixture to saucepan and whisk together.
  • Place over medium heat bring to boil, whisk constantly until thick.
  • Remove from heat, and stir in zest, lemon juice and butter. If it seems too thick add a little more lemon juice until desired consistency.

Cool slightly and pour into baked shell. Top with the Meringue.

Meringue
Best results are achieved if egg whites are at room temperature.
Beat egg whites with cream of tartar until soft peaks form, beat in sugar 1/2 tsp at a time and continue beating until stiff peaks form. Pile on pie filling. Start at outer edge and make sure meringue touches the crust around the edge (otherwise meringue will pull away from edge when baking). Use a light back and forth motion of the spatula to make decorative waves in the meringue. Bake at 350°F [180°C] 12 to 15 minutes or until lightly browned on top. Cool pie at room temperature, away from drafts to avoid shrinkage, for about 3 hours.

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