Lemon Meringue Pie Recipe #101223
I love tart and sweet - lemon meringue is a classic.
50 min | 25 min prep
SERVES 8
- 10-inch pie shell or 9 inch pie shell, refrigerated
Filling
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 2 teaspoons freshly grated lemons, zest of
For meringue
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Preheat oven to 400°F.
- Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
- Lower oven temperature to 350°F.
- For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
- For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
- Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 101223 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars