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Classic lemon meringue pie

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Ingredients/Components

all-purpose flour - 1 c
salt - 1/4 tsp
butter - 6 Tbsp
cold water - 3 Tbsp
sugar
cornstarch - 5 Tbsp
lemon juice - 1/2 c
water - 1/2 c
egg yolks - 3 item
boiling water
grated lemon rind - 2 tsp
Meringue:3 egg whites

How to make classic lemon meringue pie:

Filling:3/4 to 1 c. sugar5 Tbsp. cornstarch1/8 tsp. salt1/2 c. lemon juice1/2 c. water3 egg yolks1 1/2 c. boiling water2 Tbsp. butter2 tsp. grated lemon rind Meringue:3 egg whites6 Tbsp. sugar Combine flour and salt. Cut in butter with pastry blender or fingertips until coarse crumbs form. Add water and form ball. Roll out on lightly floured surface to an 11-inch circle. Trim and crimp edges. Bake at 400° (weighted down with beans, rice or pie weights) for 10 minutes. Remove weights. Bake 10 to 15 minutes longer or until golden brown. Cool completely.

For filling, combine sugar, cornstarch and salt in saucepan. Blend well. Add lemon juice and water. Stir until cornstarch is completely dissolved. Add egg yolks. Blend well. Slowly stir in boiling water. Bring to a boil. Lower heat and simmer 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon rind. Pour into pie shell.

For meringue, beat egg whites until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Spread on filled pie. Bake at 350° for 10 minutes or until golden brown.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.4

Average rating: 3.4, total votes: 7

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