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| Out Now! |
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!)
Filling:
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.
Blend in:
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.
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| Sugar, water and corn starch thickening nicely |
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| Eggs whites are almost stiff |
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| The finished product |
Catch up with me on my website: www.pegcochran.com. I sometimes post recipes there as well. And come like me on Facebook: www.facebook.com/pegcochran. @pegcochran
