Baked Lemon Meringue Pie (Aaron McCargo, Jr.) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1 (4-ounce) package cook and serve lemon pudding mix |
3/4 cup superfine sugar |
3 cups whole milk |
1 lemon, juiced |
3 egg yolks |
1 baked pie crust (in a 9-inch deep pie plate) |
lemon whipped cream, recipe follows |
2 cups heavy cream |
1 lemon, zested and juiced |
1 cup powdered sugar |
candied lemon peel, garnish |
Directions:
1. In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.
2. Lemon Whipped Cream:
3. In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.
|
|