Lemon Meringue Pie With Homemade Meringue Recipe
Ingredients
| Sugar | 1/2 Cup(16 tbs) | |
| Cornstarch | 1/4 Cup(16 tbs) | |
| Salt | Pinch | |
| Cold water | 2 Cup(16 tbs) | |
| Egg yolks | 2 , beaten | |
| Lemon juice | 3 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Butter | 1 Teaspoon | |
| Egg whites | 3 | |
| Cream of tartar | 1/8 Teaspoon | |
| Sugar | 6 Tablespoon | |
| Pastry for single-crust pie (9 inches), baked | ||
Directions
In a large saucepan, combine sugar, cornstarch and salt.
Stir in water until smooth.
Cook and stir over medium heat until thickened and bubbly, about 2 minutes.
Reduce the heat; cook and stir 2 minutes longer.
Remove from the heat.
Gradually stir 1 cup hot filling into egg yolks; return all to the pan.
Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat.
Gently stir in lemon juice, peel and butter until butter is melted.
Set aside and keep warm.
For the meringue, in a small mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved.
Pour filling into the crust.
Spread meringue over hot filling, sealing the edges to crust.
Bake at 3500 for 15 minutes or until meringue is golden brown.
Cool on a wire rack for 1 hour; refrigerate pie for at least 3 hours before serving.
Stir in water until smooth.
Cook and stir over medium heat until thickened and bubbly, about 2 minutes.
Reduce the heat; cook and stir 2 minutes longer.
Remove from the heat.
Gradually stir 1 cup hot filling into egg yolks; return all to the pan.
Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat.
Gently stir in lemon juice, peel and butter until butter is melted.
Set aside and keep warm.
For the meringue, in a small mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved.
Pour filling into the crust.
Spread meringue over hot filling, sealing the edges to crust.
Bake at 3500 for 15 minutes or until meringue is golden brown.
Cool on a wire rack for 1 hour; refrigerate pie for at least 3 hours before serving.
Chef
