FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPie Recipes pg 2 >  Lemon Meringue Pie 2

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

LEMON MERINGUE PIE 2

 

This light and tart pie is the perfect way to end a special meal.
Serves 6-8


Ingredients

• 1/2 recipe basic crust recipe
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1 1/4 cups warm water
• 1/4 cup fresh lemon juice
• zest from 1 lemon
• 3 large egg yolks, lightly beaten
• 1 tbsp. unsalted butter
• 3 large egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla extract
• 1/3 cup superfine sugar


Directions
Preheat the oven to 425°F (220°'C).

Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Prick the surface with a fork and prebake for 15 minutes. Cool on a wire rack. Lower the temperature to 350°F (175°C).

Combine the granulated sugar, cornstarch, and salt in a double boiler. Over low heat, slowly whisk in the warm water. Then add the lemon juice and zest, egg yolks, and butter. Cook, whisking constantly, until the mixture comes to a boil and thickens. The lemon curd should mound when dropped from a spoon. Remove from the heat. Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.

Beat the egg whites, cream of tartar, and vanilla with an electric mixer. When the egg whites become foamy, begin adding the superfine sugar a tablespoon at a time. Continue beating until stiff peaks form.

Pour the cooled lemon curd into the cooled piecrust. Top with the meringue and bake for 12 to 15 minutes, until the meringue peaks turn golden brown.

Transfer to a wire rack and cool before serving.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages