Free Online Recipes
 |  

Sign Up login
 
 

LEMON MERINGUE PIE Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     LEMON MERINGUE PIE

Category   Desserts - Breads
Sub Category   None

Ingredients
FILLING 1 prepared and baked pie crust
1 1/2 cups water
1 1/2 cups sugar
5 T cornstarch
1/2 cup fresh lemon juice
1 T lemon zest
1/2 t salt
4 large eggs yolks
3 T unsalted butter
 
MERINGUE
4 large egg whites
1/2 t cream of tartar
1 t vanilla extract
1/2 cup sugar

Instructions
NOTE- SEE VIDEO ON crazyforcrust.com PIE CRUST - Make sure pie crust is baked and cooled in an 8 or 9 inch pie plate.
FILLING - Preheat oven to 300F. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook stirring often, until thick and bubbly. Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixure back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted. Pour mixture into prepared pie crust. Strin through a mesh if desired to remove any egg bits. Cover with plastic wrap while you prepare the meringue.
Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer with wire whisk. Beat on high speed until soft peaks form. If you remove the beaters the tips curl slightly. and then continue mixing while gradually adding the sugar. Continue mixing until stiff peaks form. It will be glossy and stand straight.
Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing. The pie will last a day or two in the refrigerator but tastes better day one.


Originally Submitted
3/22/2018





0 Out of 5 from 0 reviews

You can add this LEMON MERINGUE PIE recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.