I’m sure there are tons of recipes out there for lemon meringue pie—each slightly different. This one comes from my husband’s mother and is one of his favorite desserts. I made it for him today because I’m trying to seduce him into putting a curtain rod up for me. I’ll let you know if it works!
Lemon meringue pies are actually easier than they look—especially if you have a counter top mixer although a hand mixer would work just fine and would give your arm, or at least one arm, a workout (I suppose you could switch hands halfway through!)
1.5 cups sugar (I used more like 1.25 cups because we like it a little tarter)
5 1/3 tablespoons corn starch (why the 1/3 I have no idea)
1.5 cups hot water
3 egg yolks, lightly beaten
Mix together the sugar and cornstarch in a pan. Gradually stir in the hot water. Cook over moderate heat, stirring, until mixture thickens and boils. Boil one minute and remove from heat.
Beat a little of the hot mixture into the eggs yolks (this will keep them from scrambling) then add to the rest of the mixture. Return to heat, boil one minute, stirring. Remove from heat and stir until smooth.
3 tablespoons butter
4 tablespoons lemon juice (about one good-sized lemon)
1.5 tablespoons grated lemon peel
Pour hot filling into baked shell. Cover with meringue (below)
3 egg whites
¼ tsp cream of tartar
6 tablespoons sugar
Beat egg whites and cream of tartar until frothy. Gradually beat in sugar. Beat until stiff and glossy.
Cover pie with meringue and bake 5 to 8 minutes at 400 degrees. Cool at room temperature.
Note: I break my eggs into a small cup one at a time before adding eggs whites to mixer bowl. You don’t want even a speck of yolk in the whites or they won’t whip.
|Sugar, water and corn starch thickening nicely|
|Eggs whites are almost stiff|
|The finished product|
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