Wednesday, February 27, 2008

Lemon Meringue Pie

This is a found recipe, so it really needs remaking to see if I wrote it down correctly.

1 baked pie shell

the filling

3-4 tablespoons cornflour
2/3 cup sugar
a pinch of salt
1 cup water
3 egg yolks, lightly beaten
juice and zest of one lemon
1 tablespoon butter

the meringue topping

3 egg whites
1/3 cup sugar

Combine the cornflour and the sugar and salt in a saucepan.  Stir in the water and put over a medium low heat and stir until thick.  Stir a little of the hot mixture into the egg yolks to temper them, then stir the egg yolks into the hot mixture and stir constantly over the heat until the mixture comes to a boil.  This will be a very short time.  Add the lemon juice and zest on butter, and stir until smooth.  Pour into pie shell.

Beat the egg whites and sugar until nice fluffy peaks form.  Dollop onto the filling and smooth around, making nice little peaks with the back of the spoon.  Bake at 325 degrees for 10 to 15 minutes.

Lemon Meringue Pie II

1 baked pie shell

1 cup sugar
1/4 cup cornflour
1/4 teaspoon salt

1 1/2 cups boiling water
1 tablespoon butter
6 tablespoons lemon juice (from maybe 1 1/2 lemons)
1 teaspoon lemon zest
3 egg yolks
2 tablespoons milk

3 egg whites
1/3 cup sugar

Mix the cornflour, sugar, and salt in a saucepan.  Stir in the boiling water, whisking as you go.  Stir constantly over medium low heat, until the mixture turns clear looking.  Add the butter and lemon juice and cook for about 2 more minutes.  

Combine the egg yolks and milk.  Whisk a little of the hot mixture into the eggs to temper them, then mix the eggs into the hot mixture, but back on the heat and bring to a boil.  Cool slightly and pour into the pie shell.

Preheat the oven to 400 degrees.  Beat the egg whites until frothy, then while still beating, slowly add the sugar.  Beat until stiff and glossy.  Spoon over the lemon filling, making sure to get the meringue all the way to the edges.  Bake for about 5 minutes.  This can also be done at a lower temperature for a little longer.  Your choice.  Chill the pie for at least 2 hours before serving.  If it isn't properly chilled, it will fo all floppy when you try to serve it.

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