msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,944
Lemon Meringue Pie
1 1/2 c. sugar
1/3 c. plus 1 Tbls. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbls. Butter
2 tsp. grated lemon peel (zest)
1/2 c. fresh lemon juice
2 drops yellow food color (optional)
1 - 9 inch (blind) baked pie shell
(Meringue recipe below)
Preheat oven 400°F. Mix cornstarch and sugar in 1 ½ quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbls. Sugar
1/2 tsp. vanilla
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid with a copper bowl insert. Before using wash copper bowl with salt and white vinegar). Beat in sugar, 1 Tbls. at a time; continue beating stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.
1 1/2 c. sugar
1/3 c. plus 1 Tbls. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbls. Butter
2 tsp. grated lemon peel (zest)
1/2 c. fresh lemon juice
2 drops yellow food color (optional)
1 - 9 inch (blind) baked pie shell
(Meringue recipe below)
Preheat oven 400°F. Mix cornstarch and sugar in 1 ½ quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbls. Sugar
1/2 tsp. vanilla
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid with a copper bowl insert. Before using wash copper bowl with salt and white vinegar). Beat in sugar, 1 Tbls. at a time; continue beating stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.
