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Lemon
Meringue Pie
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1 cup white sugar
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2 tablespoons all-purpose flour
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3 tablespoons cornstarch
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1/4 teaspoon salt
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1 1/2 cups water
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2 lemons, juiced and zested
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2 tablespoons butter
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4 egg yolks, beaten
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1 (9 inch) pie crust, baked
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4 egg whites
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6 tablespoons white sugar
Directions:
Preheat oven to 350 degrees
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To Make Lemon Filling: In a medium saucepan, whisk together 1 cup
sugar, flour, cornstarch, and salt. Stir in water, lemon juice and
lemon zest. Cook over medium-high heat, stirring frequently, until
mixture comes to a boil. Stir in butter. Place egg yolks in a small
bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg
yolk mixture back into remaining sugar mixture. Bring to a boil and
continue to cook while stirring constantly until thick. Remove from
heat. Pour filling into baked pastry shell.
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To Make Meringue: In a large glass or metal bowl, whip egg whites
until foamy. Add sugar gradually, and continue to whip until stiff
peaks form. Spread meringue over pie, sealing the edges at the
crust.
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Bake in preheated oven for 10 minutes, or until meringue is golden
brown
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her 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon
juice and lemon zest. Cook over medium-high heat, stirring
frequently, until mixture comes to a boil. Stir in butter. Place egg
yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar
mixture. Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until
thick. Remove from heat. Pour filling into baked pastry shell.
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To Make Meringue: In a large glass or metal bowl, whip egg whites
until foamy. Add sugar gradually, and continue to whip until stiff
peaks form. Spread meringue over pie, sealing the edges at the
crust.
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Bake in preheated oven for 10 minutes, or until meringue is golden
brown
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