Very Lemony Meringue Pie
Source of Recipe
TOH bb -- Linda -- ltlgranny Posted on: 9/20/2004
Recipe Introduction
6 to 8 servings
As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouth-watering family pie recipe.
Betty Bradley--Sebring, FL
List of Ingredients
VERY LEMONY MERINGUE PIE
1-1/4 cups granulated sugar
1/3 cup cornstarch
1 cup water, cold
3 large egg yolks
1 cup lemon juice
3 tblsps butter
1 baked 9" pastry shell
MERINGUE:
1 tblsp cornstarch
1/3 cup water, cold
3 large egg whites
1 tsp pure vanilla extract
dash salt
6 tblsps granulated sugar
Heat oven to 325ºF.
In saucepan, combine sugar & cornstarch. Stir in water until smooth. Over med heat, cook & stir until thickened & bubbly. Reduce heat; cook & stir 2 mins longer. Remove from heat; stir a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook & stir 2 mins longer. Remove from heat; add lemon juice & butter; stir until butter is melted & mixture is blended. Pour hot filling into pastry shell.
In saucepan, combine cornstarch & water until smooth. Cook & stir over med-low heat until mixture is thickened, about 2 mins. Remove from heat.
In mixing bowl, beat egg whites, vanilla & salt until foamy. Gradually beat in sugar, 1 tblsp at a time, on med speed until soft peaks form & sugar is dissolved. Gradually beat in cornstarch mixture, 1 tblsp at a time, on high speed until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
Bake in 325ºF oven 18-20 mins until meringue is golden. Cool on wire rack 1 hr. Refrigerate pie at least 3 hrs before serving. Refrigerate any leftovers.
Recipe
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