Thursday, May 5, 2011

Lemon Meringue Pie..................

10 inch baked pie shell
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, slightly beaten (save the whites for meringue)
¼ cup butter or margarine
2 teaspoons grated lemon peel
2/3 cup lemon juice
2 drops yellow food color, if desired
Meringue for 9-inch Pie

1.      Bake pie shell.
2.      Heat oven to 400°.
3.      Mix sugar and cornstarch in medium saucepan.
4.      Gradually stir in water.
5.      Cook over medium heat, stirring constantly, until mixture thickens and boils.
6.      Boil and stir 1 minute.
7.      Gradually stir at least half the hot mixture into egg yolks.
8.      Blend into hot mixture in pan.
9.      Boil and stir 1 minute (2 minutes for 10-inch pie).
10.  Remove from heat; stir in butter, lemon peel, lemon juice, and food color.
11.  Pour into baked pie shell.
12.  Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
13.  Bake about 10 minutes or until a delicate brown.
14.  Cool away from draft.


4 egg whites
¼ teaspoon cream of tartar
½ cup sugar
¾ teaspoon vanilla

1.      Beat egg whites and cream of tartar until foamy.
2.      Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not under beat.
3.      Beat in vanilla.

Enjoy with some ice-cream or whipped cream or by itself

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