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How To Make Lemon Meringue Pie
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Check out more great Pie Recipes.
Fantastic Lemon Meringue Pie
Pastry for 9-inch one crust pie
Preheat oven to 400 degrees F. Prepare pie pastry; dust
lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before
rolling. Prepare Meringue Topping; set aside. Sprinkle work area with 2 tablespoons graham cracker crumbs. Roll pastry with
floured rolling pin, sprinkling additional crumbs underneath and on top to
heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan.
Fold pastry into quarter-folds and ease into pan, pressing firmly against bottom
and side; flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15
minutes; reduce oven to 350 degrees F. and bake another 10 minutes or until
crust is golden brown. Remove from oven and cool on a wire rack. Reduce oven to
325 degrees F. In a large saucepan over low heat, combine sugar, cornstarch, salt, and
water; simmer until translucent. Whisk in egg yolks gradually. Whisk in lemon
zest, lemon juice, and butter. Remove from heat and pour into baked pie shell. Spread prepared Meringue Topping over hot pie filling, being careful to
spread to edge of pasty to prevent shrinkage during baking.
Bake 20 minutes or until meringue is golden brown. Remove from oven and cool completely on a wire rack before cutting and serving.
Makes 8 servings.
In a small saucepan over low heat, combine cornstarch and water; bring to
simmer, stirring until mixture thickens and turns translucent. Remove from heat
and cool.
In a large bowl, beat egg whites and vanilla extract until frothy. In a small
bowl, combine cream of tartar and sugar; add to egg whites, 1 tablespoon at a
time, beating until soft peaks form. Slowly add cornstarch mixture, 1 tablespoon
at a time; continue to beat until stiff peaks form. | |
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