Lemon Meringue Pie With A Twist |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Delicious lemon meringue with a billowing meringue made with 1-1/2 cups powdered sugar. Using powdered sugar instead of granulated and cooking at a low temperature for a longer time keeps the meringue from weeping. Ingredients:
1 baked 9-inch pie crust |
1-1/2 cups water |
1 cup granulated sugar |
1/2 cup fresh lemon juice |
6 large egg yolks |
5 tablespoons cornstarch |
2 tablespoons grated lemon peel |
1/4 teaspoon salt |
2 tablespoons (1/4 stick) unsalted butter |
meringue |
7 large egg whites |
1/2 teaspoon cream of tartar |
1-2/3 cups powdered sugar |
Directions:
1. Whisk first 7 ingredients in heavy medium saucepan to blend
2. Using whisk, stir over medium heat until filling thickens, and just begins to boil, about 20 minutes
3. Remove from heat
4. Whisk in butter
5. Spoon hot filling into prepared baked, COOLED crust
6. MERINGUE
7. Using electric mixer, beat egg whites in large stainless bowl at low speed until foamy
8. Beat in cream of tartar and 1 tablespoon of the sugar
9. Gradually beat in remaining sugar 1 tablespoon at a time
10. Beat at medium speed until stiff and glossy peaks form, about 8 minutes
11. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center
12. Bake pie for 30 minutes at 300 degrees
13. Reduce oven temperature to 275, and continue to bake until pie is golden brown and set when pie is shaken slightly, about 50 minutes in all
14. NOTE: THIS IS PREPARED DIFFERENTLY THAN MOST LEMON MERINGUE PIES, BUT IT IS WONDERFUL!!
15. Cool pie on rack for about 4 hours
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