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Thursday, July 14, 2011

Best Ever Lemon Meringue Pie

Best Ever Lemon Meringue Pie

1 baked pie shell

Filling:
1 1/4 cup sugar
6 TB cornstarch
2 cups cold water
1/3 cup lemon juice
3 eggs, separated
3 TB butter
1 1/2 tsp lemon extract
2 tsp vinegar

Meringue:
1 TB cornstarch
2 TB cold water
1/2 cup boiling water
Pinch salt
3 egg whites
6 TB white sugar
1 tsp vanilla

For the Filling: Mix sugar and cornstarch together in the top of a double boiler.  Add 2 cups of water.  Combine egg yolks with lemon juice and beat.  Add to the mixture in the double boiler and cook over boiling water for 25 minutes. this extra cooking time does away with starchy taste. 

Add lemon extract, vinegar and butter.  Stir thoroughly and pour into pie shell.  Cover with meringue while still hot as this prevents the meringue from shrinking (see below).

For the Meringue: Blend cornstarch and cold water in saucepan.  Add boiling water and cook, stirring until clear and thickened.  Let stand until completely cool.  With electric beater at high speed, beat egg whites until foamy.  Gradually add sugar and beat until thick, but not dry.  Turn mixer to low speed and add salt and vanilla.  Gradually beat in cooled cornstarch mixture.  Turn mixer again to high speed and beat well. 

To assemble: Preheat oven to 350 degrees.  Spread meringue over hot pie filling and bake for 10 minutes.

Recipe Source: Lillian Ulmer/Virgie

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