close

Lemon Meringue Pie

Victor Martorano

First, let me confess that I do NOT do crusts. That’s Tim’s forte, not mine.

Here you go:

  • 1 1/2 cups sugar
  • 3 tbs cornstarch
  • 3 tbs flour
  • 1 1/2 cups water
  • 3 eggs – separated
  • 2 tbs butter
  • 1/2 tsp (I use more) finely grated lemon rind
  • 1/2 cup fresh lemon juice

You need one 10 inch, pre-baked pie shell

In a saucepan combine sugar, cornstarch, flour and a dash of salt. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir about 2 more minutes. Remove from. Take the 3 egg yolks and lightly beat them. Then stir in about a 1/2 cup of the hot mixture into the eggs to temper them, before putting them into the saucepan. (Otherwise you’ll get scrambled egg pie)

After you put the egg yolks in the mixture, return to the heat and bring it to a gentle boil. Cook and stir about 2 more minutes.

Remove from heat and stir in the butter and lemon peel. Gradually stir in the lemon juice and mix well. Pour the hot filling into the pre-baked pie shell.

Spread your meringue over the hot filling making sure to “seal” the edges to the pie crust. Bake in a 350 degree oven for about 15 minutes or until the meringue is golden.

Meringue – Simple

I add at least one more egg white for a fuller meringue. So

  • 4 egg whites
  • 1 tsp vanilla
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar.

Beat the egg white, vanilla and cream of tartar on medium speed until soft peaks form. Gradually add the sugar about 1 tbs at a time on high speed untill the mixture is glossy and stiff.

It’s important to add the sugar slowly and make sure it disolves because if the sugar isn’t disolved, the meringue will “weep”, or have little dots of water (sugar water) on it.

Cool, preferably overnight in the refigerator, but like Tim and I do…Eat it warm….YUM!!!

No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address