(photo credit https://www.crisco.com/recipes/lemon-meringue-pie-1152)
When my sweet grandma was in the hospital. She asked me to eat a slice of her favorite pie for her since she couldn't. Well, her favorite pie happened to be my favorite pie as well - so in the spirit of good will I ate two pieces. Every last calorie is worth it for that scrumptiousness, and for being hospital cafeteria food it wasn't too bad (I did eat two pieces). I made this last night for my family and today in memory of Grandma McK I had an extra slice. I like this recipe because it is easy & quick. I'm a last minute girl and I like things quick but taste like they took all day.
Original Recipe By:Emilie S.
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Directions
- Preheat oven to 450', bake crust according to package directions and let cool.
Reset oven temp for 350' for the meringue
- Lemon Filling: In a medium saucepan, whisk together dry ingredients: 1 cup sugar, flour, cornstarch, and salt. Stir in wet ingredients: water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into cooled baked pastry shell.
- Meringue: In a large very clean glass bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
- Spread meringue over pie, sealing the edges at the crust.
- Bake at 350' in preheated oven for 10 minutes, or until meringue is golden brown, Let cool at room temperature for an hour before refrigerating.
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