Thursday, February 10, 2011

Lemon Meringue pie

Who does not like pie?? I will tell you I am loving pie but I have had to bump up the work out schedule to burn off the calories from the pies I am baking and sharing with you. But here is a finished pie to get you started.

I am going to try this recipe a little different this time.. Lots of pictures and directions.
Here is what you will need.
  8 tablespoons corn starch
1/4 teaspoon salt
1 cup sugar
2 cups water
3 egg divided yolks in one bowl and whites in the other
2 tablespoons butter
5 tablespoons lemon Juice, 
I used Meyers lemon extract by amaretti only three teaspoons were needed of this.
1/4 teaspoon cream of tarter
 One baked pie shell.
  Directions preheat oven to 400 degrees and bake off pie shell for 8 to 10 minutes.
  If you do not have a double boiler make one! 
A simple metal bowl will do over a small sauce pan
 Combine cornstarch, salt,1/2 cup sugar on top of a double boiler,
Stir in water slowly.
Place over boiling water stirring constantly until mixture thickens.

Cover with foil and cook for 10 minutes more stirring occasionally 
See how much thicker this is?

Add about three tablespoons of the hot sugar mixture one at a time to the egg mixture(1/2 cup of sugar combined with the egg yolks) Stirring each time to temper the eggs and keep them from curdling.

 Stir on the stove over boiling water for 2 minutes more.
Remove from heat and add lemon juice and butter. Stir until incorporated.
then cool to room temperature without stirring.

Make the meringue
Whip three egg whites and 1/4 teaspoon of cream of tarter to frothey.
gradually beat in 6 tablespoons sugar, beat the egg whites until they form stiff peaks.

Pour filling into baked pie crust.
 Top with meringue making sure to seal the edge of the pie all the way to the crust.
Bake at 400 degrees for about 8 to 10 minutes or until nice and brown.
Let cool then place in the refrigerator to serve cold.
Enjoy!! Happy Baking!


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