Thursday, December 1, 2011

Lemon Meringue Pie

This is my favorite pie. My aunt makes this for any special occasion and its the dessert everyone goes for. It has the best flavor. The lemon filling is creamy and lemony, its not too tart and the meringue is sweet, light, and fluffy. Its the perfect combination. This is the dessert you should make for your next special occasion!


Lemon Meringue Pie
Recipe Source: FoodNetwork.com

*I plopped all of my meringue in the middle and then tried to spread it out, that's why the middle is so thin and the outside edge is so thick. My recommendation would be to plop it down in several different areas and then spread it out. 

Lemon Filling
4 Egg Yolks (reserve whites for meringue)
1/3 cup Cornstarch
1 1/2 cups Water
1 1/3 cups Granulated Sugar
1/4 teaspoon Salt
3 Tablespoons Butter
1/2 cup Fresh Lemon Juice
2 teaspoons Lemon Zest, finely grated
1- 9 inch pre-baked pie shell
Meringue, recipe follows

1. Preheat oven to 375 degrees. Whisk egg yolks in medium mixing bowl and set aside.

2. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk until combined. Turn on medium heat and bring mixture to a boil, stirring continuously. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add some hot mixture to egg yolks and stir until you have added about half of the mixture.

3. Pour the entire egg mixture into the saucepan, turn down the heat to low and cook, stirring constantly, for about 15 minutes, or until thickened. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. 

4. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack for 1 hour and refrigerate for at least 3 hours. Make sure the pie is cooled completely before slicing.

Meringue
4 Egg Whites
1 pinch Cream of Tartar
6 Tablespoons Granulated Sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 minute.

I shared this recipe at
Sweets for a Saturday
Sweet Indulgences Sunday 
Totally Tasty Tuesdays
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1 comment:

  1. Try eating it warm out of the oven. It's our families favorite.

    ReplyDelete

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