Lemony tartness and pillowy meringue combine together to make a perfect lemon meringue pie! Just a bit tart, offset by a bit of sweet!
I think this was probably the last pie I made. I know I am a little late to the party on posting a pie day recipe, but life is feeling a little crazy these days.
With so many other things going on, my time for baking has been limited. But we are home now, which I hope means more time for baking. Though I need to be careful that it doesn't turn into too much eating :)
I had this recipe for the first time when my mom made this recipe for Thanksgiving a few years ago and it was delightful. The original recipe comes from the Kingsford cornstarch box. I think one of the reasons I like this recipe is that it always seems to turn out. And it's delicious. So even though pie day was a week ago, make this pie. It's lemony tartness and pillowy meringue will make you glad you did.
1-1/2 cups sugar
1/3 cup corn starch
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon freshly grated lemon peel
2 tablespoons butter
1 (9-inch) baked pie crust
Meringue
5 egg whites
1/2 cup sugar
1 teaspoon corn starch
Combine cornstarch and sugar in a medium sauce pan. Stir in water and beaten egg yolks. While stirring with a whisk, cook over medium heat until mixture reaches a boil. Reduce heat to low and continue to stir for 1 minute until very thick. Remove pan from heat and stir in lemon juice, lemon peel and butter. Continue stirring until smooth.
Pour hot filling into pie crust.
Meringue:
Add egg whites to the bowl of an electric mixer. Beat on low for 1 minute using a wire whisk attachment. Increase spread to medium high and beat until soft peaks form. Gradually add sugar and cornstarch. Continue beating until stiff peaks form (tips stand straight). This should take about another 3 minutes.
Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven.
Bake until peaks are lightly browned, about 10 minutes. Cool at room temperature for about a half hour.
Chill for at least 3 hours before serving.
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