My Grandmothers Lemon Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I'm very picky about the balance of lemon (or lime) and sweet, so I keep a bottle of lemon juice just in case the juice I squeeze from the lemons doesn't make it tart enough. Ingredients:
i pie shell, baked blind |
1 1/2 c. sugar |
1/2 c. cornstarch |
1 1/2 c.boiling water |
5 egg yolks |
4 t. butter |
4 t. lemon juice |
grated peel of 1 lemon |
meringue |
5 egg whites |
1/2 c. sugar |
pinch salt |
Directions:
1. Take the eggs out of the refrigerator at least an hour before you begin. You need them at room temperature (especially the whites).
2. Combine the cornstarch and sugar in a heavy pan. Add the boiling water, stirring constantly, and cook over medium high heat until very thick. Beat a couple of spoonsful into the yolks, then beat the yolks into the mixture, and cook for another two minutes, stirring constantly. Turn off the heat, add the butter, juice, and peel, combine thoroughly and taste. If you want it a bit tarter, adjust with additional lemon juice.
3. Pour into the shell, then make the meringue.
4. Beat the whites with the salt until frothy, then add the sugar in a slow stream. After the sugar has been added, scape down the sides of the mixing bowl, then beat on high speed until quite stiff, but not until dry.
5. Drop dollops of meringue around the rim until it's completely covered, then put the rest in the middle. Spread the meringue over the pie, being careful to seal the meringue to the shell all the way around (if you don't, it will weep). Use a spoon to swirl the meringue all over, picking the spoon up at the very end.
6. Bake at 400 for 8-10 minutes, until brown. Check 6 minutes in, and turn the pie around if it's browning unevenly.
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