Lemon Meringue Pie


Crust:
1 9" baked pie crust. (Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)

Filling:
1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt

1 1/4 cups boiling water

Meringue:
4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar*

HOW TO MAKE IT:

In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.

Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently.

Immediately pour the filling into your prepared pie crust. If doing a hot filling meringue* immediately top with your pre-prepared meringue and bake according to the instructions below. If opting for a cold filling*, allow the filling to cool completely and then transfer to the refrigerator.

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