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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I love tart and sweet - lemon meringue is a classic. Ingredients:
10-inch pie shells or 9 inch pie shell, refrigerated |
1 cup sugar |
5 tablespoons cornstarch |
1/4 teaspoon salt |
1 cup water |
1/2 cup milk |
4 large egg yolks |
2 tablespoons unsalted butter |
1/2 cup fresh lemon juice |
2 teaspoons freshly grated lemons, zest of |
4 large egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. Preheat oven to 400°F.
2. Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
3. Lower oven temperature to 350°F.
4. For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
5. For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
6. Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.
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