Learning Center
Plans & pricing Sign in
Sign Out

Lemon Meringue Pie


									Pie Cake Cooking
practical guide to creative cooking cakes & pies

    Lemon Meringue Pie
    Smooth, fresh-lemon flavor; dreamy, cloudlike topping, and a neat serving every time—no
    wonder that this is the best lemon pie ever

    Bake the shell in a 450° oven for 8 to 10 minutes. Bake the meringue puffs at 425° for 3 to 5

    Makes one 8-inch pie

    1/2 package piecrust mix
    1 1/3 cups sugar (for filling)
    1/2 cup cornstarch
    3/4 teaspoon salt
    1 3/4 cups water
    4 eggs, separated
    2 tablespoons butter or margarine
    1 tablespoon grated lemon peel
    1/2 cup lemon juice (about 4 lemons)
    1/4 teaspoon cream of tartar
    1/2 cup sugar (for meringue)

    1. Prepare piecrust mix, following label directions, or make pastry from your favorite single-
       crust recipe. Roll out to a 10-inch round on a lightly floured pastry board; fit into an 8-inch pie
       plate. Trim overhang to 1/2 inch; turn under, flush with rim; scallop the edge with an inverted
       teaspoon, pressing down hard for each cut to form design.
    2. Bake in hot oven (450°) 8 to 10 minutes, or until golden brown; cool.
    3. Combine 11/3 cups sugar, cornstarch and salt in a medium-size saucepan; gradually stir in
    4. Cook over medium heat, stirring constantly, until mixture comes to boiling and is thickened.
       Boil 1 minute. Remove from heat.
    5. Beat egg yolks slightly in a small bowl; slowly blend in about 1/2 cup of the hot cornstarch
       mixture; slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over
       low heat 2 minutes; remove from heat. (Do not overcook.) Stir in butter or margarine, lemon
       peel and lemon juice; pour into cooled pastry shell. Cover with transparent wrap; refrigerate
       until cold, about 3 hours.
    6. Beat egg whites with cream of tartar until foamy-white and double in volume in a medium-
       size bowl; sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time, beating all the time
       until sugar dissolves completely and meringue stands in firm peaks.
    7. Using a pastry bag with a large notched tip, press meringue into 10 to 12 large puffs on a
       greased and lightly floured cookie sheet. If you do not have a pastry bag, you can spoon the
       meringue into puffs.
    8. Bake in hot oven (425°) 3 to 5 minutes, or just until peaks turn golden. Cool on cookie sheet.
       When the puffs are cool, carefully place on the cold pie with a small spatula. Garnish with
       lemon slices, if you wish.

To top