Old Fashioned Lemon Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meringue:
9 egg whites
1 1/8 tsp. cream of tartar
1 1/2 c. sugar
1 T. cornstarch stirred into 6 T. of cool water
2 tsp. vanilla
1/4 tsp. salt
2 T. grated lemon zest
Filling:
1/2 c. cornstarch
2 c. sugar
3 1/4 c. water
1/2 c. lemon juice
9 egg yolks
1/2 tsp. salt
6 T. butter
1 T. vanilla
1 9-inch pie crust
3 T. cake or bread crumbs
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Directions: |
Directions:Arrange one rack in lower third of oven and another near the top.
To prepare meringue, beat egg whites and cream of tartar until foam makes soft peaks when beater is lifted. Beat in sugar a little at time until meringue is very firm and forms sharp, definite patterns when beater is drawn through it.
Heat cornstarch and water, stirring constantly until cloudy paste forms. Beat mixture into meringue 1 tablespoon at time. Beat in vanilla, salt and lemon zest. Set aside.
To prepare filling, stir together cornstarch and sugar in large sausepan. Stir in water and heat, stirring constantly, until mixture thickens and comes to a boil. Stir in lemon juice, then half of egg yolks. Make sure mixture returns to boil, then stir in remaining egg yolks. Return to boil. Stir in salt, butter and vanilla and heat until butter is melted.
Pour hot filling into baked crust. Sprinkle crumbs over filling. Pile meringue on hot filling and decorate with swirls. Place pie on lower rack of oven. Place plain baking sheet on top rack above pie to protect it from too much heat.
Bake 45 minutes to 1 hour in a 300º oven until meringue is lightly browned and firm. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: As you know Dan loves lemon meringue pie so much that when his swim team mate made a good one for a swim team dinner, he nicknamed him "God". Well, I have tried this recipe, and it is a tough one to master.
The key is that everything must be scrupulously clean. One tiny smidgen of grease on the beaters, or even a hint of egg yolk, and the meringue will not set up. You must beat and beat the egg whites after you add the sugar, not before. Once the sugar is added you cannot overbeat them. They have to be so firm that they can hold detailed swirls.
Let me know if you master this recipe! I will be right over for a taste.
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