Lemon Meringue Pie
Serving Size : 1
Ingredients for prepare Lemon Meringue Pie
:
| Amount | Measure | Ingredient - Preparation Method |
pastry for one-crust pie
lemon filling
lemon meringue pie |
| 1/4 | C | cornstarch |
| 3 | Tb | flour |
| 1 3/4 | C | sugar |
| 1/4 | T | salt |
| 4 | | eggs, yolks - slightly |
beaten
lemon meringue pie |
| 1/2 | C | lemon juice |
| 1 | Tb | grated lemon peel |
| 1 | Tb | butter |
meringue
lemon meringue pie |
| 4 | | eggs - whites |
| 1/4 | T | cream of tartar |
| 1/2 | C | sugar |
recipe Lemon Meringue Pie
On lightly floured pastry cloth, roll the pastry to
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an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold
Lemon Meringue Pie
in center, carefully transfer to a 9- inch pie plate. Unfold; fit into
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a pie plate, pressing gently toward the center. Fold edge of crust under, press into an upright
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rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat
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oven to 450 F'. Prick entire surface evenly with fork. Bake 8
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to 10 minutes, or until golden brown. Cool on rack. Make lemon filling: In medium saucepan, combine cornstarch, flour
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1 3/4 c sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat,
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bring to boiling, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture
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into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes,
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stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven
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to 400 F'. Make meringue: In medium bowl, with mixer at medium speed, beat
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whites with cream of tart until frothy. Gradually beat in sugar, 2 tbsp. at a time,
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beating after each addition. Beat at high speed until stiff peaks form when beater
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is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of
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crust and swirling the top decoratively. Bake 7 to 9 minutes, or until
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the meringue is golden brown. Let cool completely on rack- 2 1/2 to 3 hours. Serves 8. Cut with
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wet knife. Source: Mc Call's Cooking School
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