LEMON MERINQUE PIE

LEMON MERINQUE PIE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pre-baked pie shell 8 or 9"

  • 3

    large egg yolks

  • 1

    12/c sugar

  • c plus 1T cornstarch

  • c water

  • 3

    T butter

  • 2

    tsp. grated lemon peel

  • ½

    c lemon juice

  • 2

    drops of yellow food coloring

  • meringue: 3 egg whites, ⅛ tsp. of cream of tartar, 1/2c sugar

Directions

. Pre-bake the pie crust . Let the egg whites come to room temperature add to a mixing bowl along with the cream of tartar and whisk on high speed to get soft peaks, slowly add the sugar in as you continue to whisk, stop whisking when you get stiff peaks, (this step can be done last) . Beat the eggs and set aside, combine the cornstarch, sugar in a saucepan, stir in the water gradually, cook mixture over medium heat until it boils and thickens, pour a small amount of the heated mixture into the eggs (whisking) to temper the eggs, pout the warm eggs back into the sauce pan and continue cooking, stirring constantly for one minute. Remove the pan from the heat and stir in the butter, grated lemon peel, lemon juice and food color . Cool mixture slightly and then pour into the pie shell, top with merinque and bake at 400 degrees for 8-12 minutes until light brown, cool, cover and refrigerate until serving time


Nutrition

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