Desserts · Calibama Cooking
Lemon Meringue Pie
This pie takes me back to my childhood. As soon as I take a bite, I’m an eight-year-old “Little Lori” again, running around the church parking lot,…
Ingredients
For the pie fiiling:
1 1/2 cups sugar- 1/3 cup corn starch
- 1 1/2 cups water
- 3 eggs - separated (keep the whites!)
- 1/2 cup lemon juice (about the juice of 2 lemons)
- 3 Tbps butter
- Zest of 1 Lemon
For the meringue:
3 egg whites- 1/2 tsp cream of tarter
- 5 Tbsp sugar
- 1 tsp vanilla
Directions
- 1.
In a boiler, combine sugar and corn starch well. (A whisk is best!)
- 2.
Slowly add water and continue stirring until mixture comes to a boil and begins to thicken.
- 3.
Temper egg yolks and add to mixture.
- 4.
Bring to a boil and cook for 1 – 2 minutes.
- 5.
Stir in lemon zest and juice.
- 6.
Remove from heat and stir in butter one tablespoon at a time.
- 7.
Pour filling into pie crust.
- 8.
Combine egg whites and cream of tarter. Beat until foamy.
- 9.
Begin adding sugar 1 tablespoon at a time.
- 10.
Add vanilla.
- 11.
Continue beating until stiff peaks form.
- 12.
Top pie filling with meringue. Make it pretty!!
- 13.
Bake on 375 degrees for 10 – 15 minutes until meringue is light golden brown.
- 14.
Remove from oven and let cool to room temperature.
- 15.
Cool in refrigerator for 3 – 4 hours; overnight is best!
From Chef Lorious’s original collection · View original post