Difference between revisions of "Lemon Meringue Pie"
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Revision as of 08:30, 12 April 2012
| Lemon Meringue Pie | |
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| Category: | Dessert recipes |
| Servings: | 6-8 |
| Time: | prep: 45 minutes baking: ~35 minutes |
| Difficulty: |  |
| Desserts | US Cuisine
Description
Lemon meringue pie[1] [2] is a sweet dessert treat.
Ingredients
- 1 baked 9" pastry shell
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1 tsp. salt
- 1/2 cup cold water
- 1/2 cup fresh lemon juice
- 3 egg yolks, well beaten
- 2 tbsp butter
- 1 1/2 cups boiling water
- 1 tsp. grated lemon rind
Meringue
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tablespoons white granulated sugar
Directions
Combine sugar, cornstarch, salt. Beat in egg yolks, lemon juice, cold water until smooth consistency; then add butter and boiling water. Mix over medium heat, slowly bring to boil while continuously stirring. When it boils lower the heat and simmer for 1 minute. After 1 minute remove from heat and add lemon rind, mixing well. Pour this into the cool cooked shell. Allow to cool and a film to develop.
Meringue; Froth egg whites - medium speed. Add in tartar and beat at high speed until smooth (no foam). Add sugar, 1 tbsp at a time, while beating at medium speed. Finish at a high speed making the meringue glossy and semi stiff. Mound onto pie.
Bake in oven at 350 degrees F for ~14 minutes, when golden brown. Place on a cooling rack for ~2 hours.
References
- ↑ Taste of Home's Holiday & Celebrations Cookbook. Taste of Home. 2007. pp. 160. http://www.tasteofhome.com/recipes/Classic-Lemon-Meringue-Pie.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 221. ISBN 2762558972.
