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Best Ever Lemon Meringue Pie-America's Test Kitchen Recipe

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This recipe for Best Ever Lemon Meringue Pie-America's Test Kitchen is from The Real Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For filling:
1 1/2 C sugar
1/2 C cornstarch
1/4 tsp salt
4 egg yolks **(reserve 3 egg whites for meringe)
1 3/4 C water
2/3 C lemon juice
3 tbs butter
1 tsp finely zested lemon rind
1 baked 9-inch pastry shell

For meringue:
3 egg whites
1/4 tsp cream of tartar
1/3 C sugar
1/2 tsp vanilla extract
Directions:
Directions:
Preheat oven to 325º

combine first 3 ingredients in a large heavy saucepan. Set aside.

Combine egg yolks and water. Stir into the sugar mixture. Cook over medium heat, STIRRING CONSTANLTY until mixture thickens and boils. Boil one minute, stirring constantly. remove from heat.

Stir in juice, butter, and lemon rind. Spoon into baked pastry shell.

Meringue:
beat egg whites and cream of tartar in a grease-Free bowl at medium speed with an electric mixer until soft peaks form. gradually add 1/3 C sugar, I tbs at a time, beating at high speed until stiff peaks form and sugar dissolves (2-4 minutes)

Add vanilla, beating just until blended. Spread meringue over hot filling, sealing to edge of pastry. Use the back of a teaspoon to make decorative swirls and peaks in the meringue.

Bake at 325º for 25 to 28 minutes
Number Of Servings:
Number Of Servings:
8

 

 

 

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