Royal Lemon Meringue Pie Recipe
Source of Recipe
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List of Ingredients
1 nine-inch deep-dish pie shell
4 teaspoons lemon zest
1 cup lemon juice
1/2 cup orange juice
1 cups granulated sugar
dash of salt
1/3 cup cornstarch
1 cup whipping cream
3 large eggs, whisked
5 large egg yolks
1/4 cup butter
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar, preferably superfine
1 teaspoon vanilla extract
Recipe
1. Bake the pie shell at 450 degrees for about ten minutes or until it
just
starts to turn brown on the edges. It will help the pie shell keep its
shape
during baking if you line the shell with aluminum foil and then place
beans,
rice, or pie shell weights in the shell to hold the crust down.
2. Grate the zest from one large lemon or two small lemons. Avoid the
white,
pithy part of the peel for it is bitter. Add that to a saucepan with
the
lemon juice, orange juice, sugar, and salt. Stir and heat until it just
starts to boil.
3. While the filling is beginning to heat, mix the cornstarch with the
whipping cream, Add the eggs and egg yolks and mix until smooth.
4. Drizzle the hot lemon mixture into the egg mixture while stirring
constantly. Return the combined mixture to the stove and heat until it
thickens and starts to boil. Scrape the filling into the pie shell. Let
it
cool for about one hour on a wire rack.
5. Preheat the oven to 350 degrees.
6. In a medium metal or ceramic bowl, beat the egg whites and cream of
tartar together. When soft peaks are formed, drizzle in the sugar while
beating. Continue beating until stiff peaks are formed. Fold in the
vanilla.
7. With a spatula, spread the meringue topping on the filling. Press
the
topping against the crust so that the meringue will adhere to the crust
during baking.
8. Bake for 15 minutes at 350 degrees or until the top is a golden
brown.
Let cool for an hour on the counter and then two hours in the
refrigerator.
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