Fresh Lemon Meringue Pie Shopping List:
Filling:
1 ½ cups sugar
6 tablespoons cornstarch
¼ teaspoon salt
½ cup cold water
½ cup fresh lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1 ½ cups boiling water
1 teaspoon freshly grated lemon peel
1 baked 9-inch pastry shell (search for “pastry shell” on Eats And Recipes)
Meringue:
3 egg whites (at room temperature)
¼ teaspoon cream of tartar 6 tablespoons sugar
Fresh Lemon Meringue Pie Preparation Instructions:
1. For filling, mix sugar, cornstarch, and salt together in a 2- to 3-quart saucepan. Using a wire whisk, gradually blend in cold water, then lemon juice, until smooth. Add egg yolks, blending very thoroughly. Add butter. Slowly add boiling water, stirring constantly with a rubber spatula.
2. Over medium to high heat, gradually bring mixture to a full boil, stirring gently and constantly with spatula. Reduce heat slightly as mixture begins to thicken. Boil gently 1 minute. Remove from heat and stir in lemon peel.
3. Pour hot filling into pastry shell. Let stand, allowing a thin film to form while preparing meringue.
4. For meringue, beat egg whites with an electric mixer several seconds until frothy. Add cream of tartar and beat on high speed until egg whites have just lost their foamy appearance. They should bend over slightly when beaters are withdrawn, forming soft peaks.
5. Reduce speed to medium while gradually adding sugar, about 1 tablespoon at a time. Return to high speed and beat until egg whites are fairly stiff, but still glossy. Soft peaks should be formed when beaters are withdrawn.
6. Place meringue on hot filling in several mounds around edge of pie. Push meringue to edge of crust to seal. Cover rest of filling by gently pushing meringue towards center of pie.
7. Bake at 350° F 12 to 15 minutes, or until golden brown. Cool on a wire rack at room temperature away from drafts for 2 hours before cutting and serving.
Fresh Lemon Meringue Pie Recipe: ONE 9-INCH PIE
Fresh Lemon Meringue Pie