Lemon Meringue Pie
By cmcrobb
If you over beat the meringue, peeks will not form.
In this picture, the meringue was over beaten.
Ingredients
- 1 baked 9" pie shell
- FILLING
- 1 1/2 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 cup cold water
- 3/4 cup lemon juice
- 4 well-beaten egg yolks
- 2 tbsp butter
- 1 1/2 cups boiling water
- 1 teaspoon grated lemon peel(optional)
- MERINGUE TOPPING
- 3 egg whites
- 1/4 tsp cream of tartar
- 3 tbsp confectioners sugar
- 1/2 tsp vanilla
Details
Preparation
Step 1
*CRUST*
Prepare, a 9" baked pie shell
%{color: red}Set top oven to convection 400⁰F%
*FILLING*
* Add sugar, cornstarch and salt to a 3 quart saucepan. Wisk to blend.
* Gradually add cold water and lemon juice.
* When smooth add, beaten egg yolks and butter.
* Stirring constantly, add the boiling water.
* Bring the mixture to a full boil, stirring gently.
* As it begins to thicken, reduce heat and allow to simmer slowly for 1 minute.
* Remove from heat and stir in 1 teaspoon grated lemon peel.
*MERINGUE TOPPING*
* Whip the egg whites until frothy, add cream of tartar. %{color: red}Whip until stiff, but not dry, they should stand in peaks that lean over slightly.%
* Beat in icing sugar, 1 tablespoon at a time.
* Beat in vanilla.
* Spread on hot pie and bake 10 to 15 minutes, depending on the thickness of the meringue.
NOTE: us a hot knife to cut through meringue.
You'll also love
- pioneer woman's sweet roasted... 0/5 (0 Votes)
- White Chocolate Popcorn 0/5 (0 Votes)
- Rumaki - Bacon Wrapped Pineapple &... 0/5 (0 Votes)
- Double Chocolate Orange Brownies 0/5 (0 Votes)
- Orange-scented chilled tomato soup 0/5 (0 Votes)
- Lemon Volcanoes 0/5 (0 Votes)
Review this recipe