Tuesday, November 9, 2010

Lemon Meringue Pie

Look out Amelia Bedelia, you've got competition! This pie is really good, and it's fairly simple to make, too. It uses ingredients that I always have on hand.

1 prebaked pie crust
1 cup sugar
2 Tbs flour
3 Tbs corn starch
1/4 tsp salt
1 1/2 cups milk
1/2 cup lemon juice (I used bottled!)
2 Tbs butter
4 eggs, separated
1/2 tsp cream of tartar
6 Tbs sugar

Combine sugar, flour, corn starch & salt in a medium pot. Stir in milk and lemon juice. Cook over medium heat, stirring constantly. Bring to a boil. Add butter & stir till melted. Turn off heat. Scoop out 1/2 cup and slowly stir it into the 4 egg yolks. Add that mixture back to the pot and cook until thickened. While that is still hot, beat the egg whites and cream of tartar until stiff peaks start to form. Gradually beat in the 6 Tbs of sugar.

Spread the filling into the pie crust. Spread the meringue over top. Bake at 350F for 10-15 minutes or until meringue starts to turn golden. Cool at room temperature for 1 hour and then refrigerate for 3 hours before serving.
Note 1:
To keep the meringue from shrinking, you must spread it over the filling while the filling is still hot.
Note 2:
The reason the lemon part of my pie pictured above looks so orange, is that our chickens' egg yolks are very orange!
Note 3:
If you don't know who Amelia Bedelia is, you must go to the library and look her up!

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