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Category: |
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Crust: |
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Ingredients: |
Ingredients: 1 - 9" baked pie crust.
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Directions: |
Directions:(Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.) |
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Filling: |
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Ingredients: |
Ingredients: 1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt
1 1/4 cups boiling water
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Directions: |
Directions:1. In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.
2. Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently.
3. Immediately pour the filling into your prepared pie crust. |
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Meringue: |
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Ingredients: |
Ingredients: 4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar*
Cake crumbs, cake donut crumbs or bread crumbs (optional)
*omit if beating in a copper bowl.
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Directions: |
Directions:1. Preheat your oven to 350°F and set a rack near the bottom of your oven.
2. Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.
3. In a large bowl, lightly beat the egg whites and cream of tartar to dissolve. Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important). Continue to beat on medium speed until stiff glossy peaks form. Then add the corn starch gel and beat to combine.
4. Sprinkle either your chilled or freshly poured piping hot pie with crumbs (if using)* and then apply a large dollop of meringue. Spread the meringue to the edges of the pie, taking care not to disturb the crumbs. Seal the pie completely by pressing the meringue against the crust. Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.
Bake the pie for 12-15 minutes until golden brown. Do not over cook as this will cause beading on the top of your pie.
5. For the chilled filling pie, allow the pie to stand for 15 minutes before cutting (using a clean damp knife) and serving. For the hot filling method, place the pie on a wire rack and allow to cool to room temperature before serving.
*Note from recipe creator:
I also employ cake crumbs here (usually from a plain, unglazed cake donut) to catching any rogue moisture ensure a dry seal between my pie filling and meringue. This, in addition to 'sealing' the meringue to the crust before baking helps prevent the meringue from slipping off the top of the pie when serving.
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Personal
Notes: |
Personal
Notes: This recipe is a bit challenging for me as I always strive for the picture-perfect looking lemon meringue pie. The meringue is always my challenge! But, the end result is really in the taste and no matter if the image in my plan is not completely achieved, I am still rewarded with a yummy lemony taste that literally "melts in my mouth"!
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This recipe for Not So Humble Lemon Meringue Pie is from