Lemon Meringue Pie

This one fell a little flat, unfortunately. Ran out of cornstarch and it was a little liquidy. I’ll still post some pictures though…

Lemon Meringue Pie

This is the pie we’re talking about here. I actually posted the pic last week.

Here’s how you make it:

Prebake one 9 inch pie shell.  Don’t overbake because it will go back in the oven later.

Add to a pot on the stove:

1 1/2 cups sugar
1/3 cup cornstarch – and then some, my recipe says about a tablespoon more
1 1/2 cups water

Stir until this begins to thicken in to a gel-like consistency.

Gradually stir in:

3 egg yolks

Reserve the whites for the topping.  Boil the custard mixture for about a minute.

Lemon Ingredients

Here’s my messy kitchen while I’m reserving egg whites and creating fresh lemon juice. Speaking of which, your next ingredients are:

Lemon Zest

2 teaspoons grated lemon peel
1/2 cup lemon juice
3 tablespoons butter or margarine

I actually grated out the skin from two fresh lemons, and squeezed out their juice, which was just enough. If you wanna use the little supermarket bulb for the juice that’s cool too; I won’t tell. But two lemons should be just enough.

Mix these last few ingredients in to your pot and keep stirring and boiling.  You should now have a lovely lemon custard.  It looks something like the picture below:

Lemon custard

If it’s not yellow enough for you, you can add some food coloring, though I thought mine looked pretty okay.

Take this off the heat right away so that the butter and lemon bits don’t overcook, and transfer it in to your pie shell.

Now make the meringue.  If you aren’t sure how to do this look at my tutorial from last week!

Add to the top of the pie, put in the oven for about 8-10 minutes at 400 degrees, and when it has a nice brown color on top, it’s done! You can add some extra lemon zest for color.


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