Lemon Meringue Pie is one of the first recipes I can remember learning how to make. Growing up my family had a lemon tree in our backyard and my mom would often make lemon meringue pie, one of my favorite childhood desserts!
I came across this recipe in an old notebook of recipes I started keeping in high school. The notebook was full of old favorites, holiday cookie recipes, and newspaper clippings. My tastes have changed a lot since then, so I discarded much of the old notebook, but the lemon meringue pie is here to stay.
Bake your pie shell and zest your lemons! It's time to make PIE!
Ingredients for Pie Filling
1 1/2 C sugar
3 Tbsp cornstarch
3 Tbsp all purpose flour
Dash salt
1 1/2 C hot water
3 slightly beaten egg yolks
2 Tbsp butter or margarine
1/2 tsp grated lemon peel
1/3 C lemon juice
9" baked pastry shell, cooled
In saucepan mix sugar, cornstarch, flour, and salt. Gradually add hot water, stir constantly. Cook and stir over medium high heat till mixture boils. Reduce heat; cook and stir 2 minutes. Remove from heat.
Stir a small amout of hot mixture into yolks, then return to hot mixture. Bring to a boil and cook 2 minutes, stir constantly. Add butter and lemon peel.
Slowly add lemon juice, mix well.
Pour into pastry shell.
Now time to make the MERINGUE!!!
Meringue Ingredients
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp sugar
Beat egg whites with vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spread Meringue over hot filling, sealing to the edge of pastry.
Bake at 350 degrees for 12-15 minutes.
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