Oct 22, 2012

Lemon Meringue Pie

Simply Sweet Sundays
A homemade (even the pie crust) Lemon Meringue Pie is a gift of love.  Here at Many Many Hats we usually aim for fast and easy but sometimes you want to make something special.  A Lemon Meringue Pie is a delight to the taste buds, tangy lemon, sweet meringue and flaky crust.  My mouth is begging for a taste.  A meringue pie makes a big impression, sooo if you want to impress, this should do the trick.  This recipe is from the Better Homes and Gardens cookbook. I got mine as a wedding gift 32 years ago.  Back then we used and used our cookbooks, now we use the Internet to find new recipes.


9 inch baked pie crust, cooled
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour (I use unbleached)
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter
1/2 - 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice

Before you start, prepare all of the ingredients.  Separate egg yolks from egg whites.  Be sure not to get any yolk in the whites, (the egg whites are used in the meringue.)  Beat yolks with a fork.  Measure butter.  Shred lemon peel.  Juice lemon, if there's not 1/3 cup of juice I add some bottled lemon juice, or you could use 2 lemons. 
In a heavy medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.


3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1 tablespoon water
6 tablespoons sugar

For meringue, in a large mixing bowl (use a glass or metal bowl, not plastic) beat egg whites, vanilla, cream of tartar, and water with an electric mixer on medium speed about 1 minute or until soft peaks form. Add sugar 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake in a 350 degree F. oven for 10 -12 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.

Tip: To keep bottom of pie crust flaky, sprinkle a tablespoon of powdered sugar in bottom of baked and cooled pie crust before pouring in lemon filling.
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Tip: When cutting pieces of meringue pie, dip sharp knife in very warm water and it will easily slide through meringue.



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