Lemon Meringue Pie

This recipe is from The Big Red Cookbook From Betty Crocker.  I’ve changed the instructions to reflect what Naomi does to bake a (more) successful pie on her second try.  The first pie was a disaster…but a treat for the hogs.

INGREDIENTS:

PASTRY/CRUST

MERINGUE:

1/2 cup sugar

4 tsp cornstarch

1/2 cup cold water

4 large egg whites

1/8 tsp salt

FILLING:

3 large egg yolks (reserve whites for meringue)

1 1/2 cups sugar

1/3 cup plus 1 Tbl cornstarch

1 1/2 cups water

3 Tbl butter or stick margarine

2 tsp grated lemon peel

1/2 cup lemon juice

 

1. Bake pastry (crust) at 425 degrees 12-15 minutes.  Separate egg yolks and whites.  Grate lemon peel and juice lemons.

2. Start the meringue: mix sugar and cornstarch in 1 quart sauce pan.  Stir in water.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute; remove from heat.  Cool completely while making filling.

3. Beat egg yolks with fork in a small  heat proof bowl and set aside.  Mix sugar and cornstarch in 2 quart sauce pan.  Gradually stir in water.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.

4.  Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan.  Boil and stir 1 minute; remove from heat.  Stir in lemon peel, lemon juice, butter.

5. Back to the meringue: Beat egg whites and salt in large bowl with electric mixer (or a fork, unsuccessfully, if you’re Naomi) on high speed until soft peaks JUST BEGIN to form.  VERY gradually, beat in cooled sugar mixture until stiff peaks form.

6. Pour hot filling into hot pie crust.  Spoon meringue onto hot pie filling, carefully sealing meringue to edge of crust to prevent shrinking.  Bake 350 degrees for 15 minutes or until meringue is light brown.  Cool away from draft 2 hours.  Cover and refrigerate cooled pie until serving.  Store covered in refrigerator.

 

 

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