Monday, February 23, 2009
Lemon Meringue Pie
1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F.
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.
Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.
Stir constantly, continuing to cook until the egg yolks become smooth and thick.
Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. About 10 to 15 minutes.