Deluxe Lemon Meringue Pie Recipe
Yield: 1 PieRecipe by luhu.jp
Ingredients:
-Sue Woodward,
1 1/2 cup: Sugar,
1/3 cup: Cornstarch,
1/4 tsp: Salt,
1 1/2 cup: -Water, cold
1/2 cup: Lemon juice,
5 large: Eggs, separated
2 tbsp: Butter, or margarine
1 tsp: Lemon rind, grated, to 3 tsp
1: 9" pastry shell, baked
1/4 tsp: Cream of tartar,
1/2 cup: Sugar, plus
2 tbsp: Sugar,
1/2 tsp: Vanilla extract,
Directions:
Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy
saucepan; mix well. Gradually add water and lemon juice, stirring
until mixture is smooth. Beat egg yolks until thick and lemon
colored; gradually stir into lemon mixture. Add butter, and cook
over med. heat, stirring constantly, until thickened and bubbly. Cook
1 minute, stirring continuously. Remove from heat; stir in lemon
rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of an electric
mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1
tbsp at a time, beating until stiff peaks form and sugar dissolves (2
to 4 mins.). Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.
Bake at 325~ for 25 to 30 mins. or until meringue is golden brown.
Cool to room temp.
Source from luhu.jp
saucepan; mix well. Gradually add water and lemon juice, stirring
until mixture is smooth. Beat egg yolks until thick and lemon
colored; gradually stir into lemon mixture. Add butter, and cook
over med. heat, stirring constantly, until thickened and bubbly. Cook
1 minute, stirring continuously. Remove from heat; stir in lemon
rind. Pour into pastry shell.
Beat egg whites and cream of tartar at high speed of an electric
mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1
tbsp at a time, beating until stiff peaks form and sugar dissolves (2
to 4 mins.). Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.
Bake at 325~ for 25 to 30 mins. or until meringue is golden brown.
Cool to room temp.
Source from luhu.jp
Tags
Pies