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Pies: Lemon Meringue Pie

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November 29, 2010 by wcobserver

By Susan McCarthy
( Deep, 9-inch pie pan)

Prepare a baked pie shell.

Filling:

Combine in the top of a double boiler and stir until smooth:

2 cup sugar
10-12 tablespoons cornstarch
1/4 teaspoon salt
4 cups water

Cook and stir these ingredients over low heat until the mixture thickens and boils. Place it over the boiling water longer. Pour a little of it over:

6 beaten egg yolks

Beat this, then add it to the mixture in the double boiler. Cook and stir the custard for 3 minutes over boiling water. Remove it from the heat. Beat in:

6 tablespoons butter
2/3 cup lemon juice
4 teaspoons grated lemon rind

Very coarsely grated rind appeals to many people.  If you want the pie to be a little tart, add more grated lemon rind, not juice. Cool the custard. Pour it into a cool pie shell. Cover it with meringue.

Meringue:

Combine 6 egg whites and 1/8 tsp. salt.  Whip them with an electric mixer until frothy.  Add ½ teaspoon cream of tartar.  Gradually add 8 Tablespoons of powdered sugar one tablespoon at a time.  Whip until whites are stiff, but not dry, until they stand in peaks that leaven over slightly when the beater is removed.  Beat in 1 teaspoon of vanilla.

Bake pie in a slow oven 300 degrees for 15 or 20 minutes. Cool completely before refrigerating.

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