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sugar water _____ sugar cornstarch water boiling water egg yolks butter lemon zest pie crust _____ For egg whites sugar
Viewed: 48 - Published at: 9 years agoIngredients
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon + 1 Tsp Cornstarch
- 1/2 cups Cold Water
- _____
- FOR LEMON FILLING:
- 1 cup Granulated Sugar
- 7 Tablespoons Cornstarch
- 1 cup Cold Water
- 1 cup Boiling Water
- 3 whole Egg Yolks
- 3 Tablespoons Butter
- 1/3 cups + 1 Tbls Fresh Lemon Juice
- 1 Tablespoon Grated Lemon Zest
- 1 whole 9" Or 10" Baked Pie Crust
- _____
- FOR MERINGUE:
- 4 whole Egg Whites
- 6 Tablespoons Granulated Sugar
Method
- Before making pie filling, combine 3T sugar, 1T + 1t cornstarch, and 1/2 cup cold water. Cook slowly, stirring constantly until clear. Set aside. This will be added to the meringue later.
- For the LEMON FILLING:
- Mix in top of double boiler 1 cup sugar and 7T cornstarch. Add 1 cup cold water and mix until well combined.
- Transfer to direct heat (low) and add 1 cup boiling water, stirring constantly. Cook until thickened over low heat.
- Place over boiling water in double boiler again, cover and let cook 10 min.
- Beat 3 egg yolks and pour small amount of cooked mixture over yolks, beat. Add a little more and beat again.
- Add the yolk mixture to the double boiler mixture. Cook and stir for 3 minutes over the boiling water. Remove from heat.
- Beat in 3T butter, 1/3 cup + 1T fresh lemon juice, and 1T grated lemon zest. Pour lemon filling into baked pie shell.
- For the MERINGUE:
- With electric mixer, beat 4 egg whites until frothy, add 6T sugar - 1 or 2T at a time - until stiff peaks form.
- When all the sugar has been beaten in, gradually add the cooled thick mixture (from the beginning). Pour meringue over filling, making sure to seal in the edges.
- Bake until lightly browned, 350 degrees for 15-20 minutes.
