Cookbook:Lemon Meringue Pie
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| Lemon Meringue Pie | |
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| Category: | Dessert recipes |
| Servings: | 6-8 |
| Time: | prep: 45 minutes baking: ~35 minutes |
| Difficulty: |  |
Cookbook | Recipes | Desserts | US Cuisine
This is the traditional old-fashioned lemon meringue pie with a gel-like filling. If you want a sticky filling, use the the other recipe instead.
[edit] Ingredients
[edit] Pie filling
- 1½ (360ml) cups cold water
- 1 cup (240g) white granulated sugar
- 2 tablespoons all purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup (120ml) lemon juice (from about 2 lemons or bottled lemon juice)
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons butter
- 4 egg yolks, beaten
[edit] Meringue
- 4 egg whites
- 6 tablespoons white granulated sugar
- ¼ tsp cream of tartar
[edit] Procedure
[edit] Pie Crust
- Prepare Grandma's Pie Crust.
[edit] Pie filling
- In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
- Cook over medium heat until mixture starts to simmer. Stir constantly.
- Add butter, stir until melted.
- Beat egg yolks in a small bowl. Add about ½ cup (120g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.
- Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed.
- Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly.
- Pour into cooked pie shell and allow to cool.
[edit] Meringue
- Place 4 egg whites in mixer and beat at high speed until they start to foam.
- While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar.
- Continue to beat egg whites until they can form stiff peaks.
- Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.
- To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
- Place pie in 350°F (180°C) oven for 15 minutes until high points of meringue are lightly browned.
- Serve at room temperature or chilled.
[edit] Warnings
- The pie filling is quite hot when pouring it into pie shell.
- Keep this pie refrigerated.
