Lemon Meringue Pie
Roll out pie dough for 1 9" pie shell and place in a pie pan. Bake pie shell for about 15 minutes at 350 degrees. Set aside.
For filling:
1 cup sugar
2 tablespoons flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons - zested and juiced
2 tablespoons butter
4 egg yolks, beaten
For meringue:
4 egg whites
6 tablespoon sugar
To make lemon filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in about a 1/2 cup of the hot sugar mixture. Whisk egg yolk mixture back into the saucepan with the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie shell.
To make meringue:
Whip egg whites until foamy. Add 6 tablespoons of sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in a preheated 350 degree oven for about 10 minutes or until meringue is golden brown. Chill pie.
Let's get going....
Place the dry stuff in the saucepan....
..stir it up.
Zesty!
Add the liquid....and the zest! Boil it, baby!
Then beat those yolks into submission.
Then add some of the hot mixture to the yolks!
Pour it back into the saucepan and cook until thick!
Prebake your pie shell!
Pour the lemony goodness into the baked pie shell.
Plop on the meringue!
Pop it in the oven to brown a little bit.
Mmmm....lucious!
Mmmm....lucious!
