Cooking, Desserts

Foolproof Lemon Meringue Pie

1 3/4 cups sugar
6 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup lemon juice
4 large eggs, separated
1 tablespoon butter or margarine
Baked 9 inch pie crust
1/4 teaspoon cream of tartar

In a 2 to 3 quart pan mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cups cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more.
Pour filling into pie crust
In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch.
In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed until whites hold stiff.
Spoon meringue onto hot pie filling. With a spatula swirl meringue to cover filling completely, touching the rim of the pie shell.
Bake in a 325 F oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve or invert a large bowl over pie and chill up to 1 day.

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