Saturday, June 29, 2013

Luscious Lemon Meringue Pie

Ok, since I made the Jello Lemon Pie for Father's Day and was afraid it wasn't going to set up, I decided at 9 pm(the night before) to make another Lemon Pie. I didn't have any more Jello pudding mix, so made this one from scratch. I decided that we would have a taste test. This was good, but my dad still prefers the easy Jello pudding one.   I used a refrigerated pie crust to make this one.

Luscious Lemon Meringue Pie

3       egg yolks                        
1 1/2  cups sugar                        
1/3    cup plus 1 tablespoon cornstarch                        
1 1/2  cups water                        
3     tablespoons butter or margarine                        
2     teaspoons grated lemon peel                        
1/2  cup lemon juice                        
2    drops yellow food color, if desired                        


3    egg whites                        
1/4  teaspoon cream of tartar                        
6     tablespoons sugar                        
1/2  teaspoon vanilla                        
Heat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

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