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Lemon Meringue Pie
from the kitchen of Sharmagne Leland-St.John
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1⁄4 teaspoon sea salt
11⁄2 cups water
2 lemons, juiced
Zest from the lemons
2 tablespoons butter
4 egg yolks, beaten
1 9-inch pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 ° F.
Bake the pastry shell according to recipe instructions.
Filling:
In a medium saucepan, whisk together the cup of sugar, flour, cornstarch, and salt. Stir in the water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in the butter. Put the egg yolks in a small bowl and gradually whisk in 1⁄2 cup of the hot sugar/lemon mixture. Whisk the egg yolk mixture back into remaining sugar/lemon mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue:
In a large glass or metal bowl, whip the egg whites until foamy. Adding the 6 tablespoons sugar gradually. Continue to whip until stiff peaks are formed. Spread the meringue over the pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until the meringue is golden brown.
NOTE:
Eggs separate best when cold but the whites beat
best when at room temperature.
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