Wednesday, 11 April 2012

Lemon Meringue Pie

My son requested the usual Easter Supper dessert again this year.  Lemon Meringue Pie.
Of course, I obliged.
A few times a year I will make a full batch of pie crust and roll into 10" (approximate) circles and freeze between pieces of parchment paper for emergency pies.  I use my grandma's favorite pie crust recipe (found on the side of the Crisco box ;- ).
After defrosting and fitting the dough into the pie pan bake at 350 for about 15 minutes.
The filling recipe is below:

Lemon Pie Filling
1/4 cup corn starch
1 cup sugar
- mix together in a sauce pan until no lumps
- carefully add:
1 1/2 cups water
3 egg yolks
- cook over medium heat stirring constantly and then boil for 1 minute
- remove from heat and add:
1 tablespoon grated lemon peel
1/3 cup lemon juice
1 tablespoon butter
- fill pie crust with lemon filling
- beat at high speed until frothy
3 egg whites
- add carefully:
1/3 cup sugar 
- beat until stiff peaks
- cover lemon filling with meringue to edges of pie crust and return to oven to bake for another 20 minutes.
Leave at room temp for about an hour and then refrigerate at least another 3 hours.


Hope this inspires your own creativity...


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