Lemon Meringue Pie

 

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Makes one 8 or 9 inch Pie

 

An interesting statistic; did you know that Lemon Meringue is the favorite pie of most men?  I’d have guessed apple, but then I can’t argue with statistics.  

 

Before making the filling, blind bake an 8 or 9 inch one crust pie.  Scroll to the bottom of Making Perfect Pie  for the directions.

 

The Filling:

 

1 ½ cups of sugar

1/3 cup of corn starch

 

About 1/3 to ½ cup lemon juice

The yolks of 3 eggs

2 cups of water

The zest of 1 lemon

 

Put the sugar and corn starch in a heavy bottomed sauce pan and blend together well.  Beat the yolks and water together and add to the sugar in the pan.  Add the lemon zest.  Whisk constantly over a medium low heat until the mixture begins to bubble.  Then, continue whisking for another two minutes, being careful not to allow it to scorch.  If you have a double boiler you may wish to use it.  When two minutes are up, pour the resulting lemon curd into the pie shell and allow to cool.

 

The Topping:

 

3 egg whites

¼ cup of sugar

 

Using a hand held rotary beater or a whisk, beat the egg whites together until they form soft peaks.  Sprinkle the sugar over and continue beating until well blended and the mixture holds stiff peaks but is not dry. 

 

Pile this onto the top of the lemon curd in the pie shell and spread about to form an attractive pattern with low peaks.  Place in a pre-heated 400°f oven just until the meringue is set and the peaks age a delicate golden brown.  Remove from the oven and allow to cool before serving.

 


        Copyright © 2008 - Geraldine Duncann

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