Ingredients: |
Ingredients: 1 - "Best Ever Pie Crust" found elsewhere herein, prepared and baked per directions
FILLING:
1-1/2 - c water
1 - c sugar
1/4 - c cornstarch
1/8 - tsp salt
6 - large egg yolks (reserve the whites of 4 eggs for meringue)
1 - tbsp grated lemon zest
1/2 - c freshly squeezed lemon juice (about 3 lemons)
2 - tbsp unsalted butter, cut into 2 pieces
MERINGUE:
4 - large egg whites
1/3 - c water
1 - tbsp cornstarch
1/2 - c sugar
1/4 - tsp Cream of Tartar
1/2 - tsp vanilla
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Directions: |
Directions:Set oven rack to center position, pre-heat oven to 375 degrees.
FILLING:
In a large heavy saucepot over medium heat, bring the water sugar, cornstarch, and salt to a simmer - WHISKING CONSTANTLY. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the lemon zest, lemon juice, and butter. Bring the mixture to a brief simmer, WHISKING CONSTANTLY. Remove from heat, lay a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming.
MERINGUE:
In a small saucepan, bring the water and cornstarch to a simmer, whisking occasionally, until thickened and translucent. Set aside, off heat, to cool slightly.
In a small bowl, combine the sugar and Cream of Tartar. In a large bowl, whip the egg whites and vanilla together with an electric mixer on medium low speed until foamy. Increase the mixer speed to medium high and add the sugar mixture, 1 tbsp at a time, and whip the whites until shiny and soft peaks form. Add the cornstarch mixture, 1 tbsp at a time, and continue to whip the meringue to stiff peaks.
Remove the plastic wrap from the filling and return to very low heat, whisking occasionally, until filling is hot (DO NOT BOIL).
Pour the hot filling into the pie crust and level with spatula. Immediately distribute the meringue evenly around the edge and then the center of the pie, attaching the meringue to the pie crust to prevent shrinking. Use the back of a spoon to create attractive swirls and peaks in the meringue.
Bake until the meringue is golden brown and peaks are not burnt (about 20 minutes).
Cool the pie completely on a wire rack to allow the filling to set (about 2 hours). |
This recipe for Lemon Meringue Pie is from