Lemon Pie Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 baked 9 inch pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 egg yolks, slightly beaten
1/2 c. lemon juice (or less)
3 Tbsp. butter
1 tsp. grated lemon peel (optional)
Meringue:
4 egg whites
1/4 tsp. salt
1/2 c. sugar
1/4 tsp. baking powder
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Directions: |
Directions:In a microwave safe bowl combine sugar, water and salt and heat to boiling in microwave. Make a smooth paste out of the cornstarch and water and add slowly into the water mixture. Cook in microwave until thick and clear. Combine egg yolks, slightly beaten and lemon juice and stir into thickened mixture. (After adding a small amount of hot mixture so eggs don't curdle.) Combine together and heat again in microwave until boiling. Stir in butter and lemon peel. Cool to lukewarm then place in baked pie shell.
For meringue, beat egg whites and salt until frothy. To prevent liquid from separating, add 1/4 tsp baking powder to sugar. Gradually add sugar mixture. Beat until glossy peaks. Stir 2 rounded Tbsp. of meringue into lukewarm lemon filling before spreading meringue lightly over filling to edge of crust. Bake at 325º for about 15 minutes or until lightly browned. Let rest for 1 hour before slicing. |
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Personal
Notes: |
Personal
Notes: This is Barry's mom's tried and tested recipe. She doesn't often make the meringue, instead she tops the pie with whipped cream.
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