Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Lemon Meringue Pie. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Lemon Meringue Pie Recipe. This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk.
You can have Lemon Meringue Pie using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Lemon Meringue Pie
Make ready 1 cup of white sugar.
Make ready 2 TBS of all-purpose flour.
It’s 3 TBS of cornstarch.
Prepare 1/4 tsp of salt.
You need 1 1/2 cups of water.
Make ready 2 of lemons, juiced and zested.
Make ready 2 TBS of butter.
Make ready 4 of egg yolks, beaten.
Take 1 of (9-in) pie crust, baked.
Make ready 4 of egg whites.
You need 6 TBS of white sugar.
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor.Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic.Check out Food Network fans' favorite lemon meringue pies and choose a familiar dessert.In a small bowl, combine flour and salt; cut in shortening until crumbly.
Lemon Meringue Pie instructions
Preheat oven to 350 degrees.
Make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil..
Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat, pour mixture into baked pie shell..
Make Meringue: in a large glass or metal bowl, whip egg whites until foamy. Add 6 TBS sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust..
Bake in preheated oven for 10 minutes, or until meringue is golden brown. Allow to cool. Store covered in refrigerator..
It's true that meringue is a bit temperamental (thanks, humidity and temperature changes) and can take some practice to get right, but we have a few tips to help you make your meringue with success.For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form.Immediately spread over pie, sealing edges to pastry.
Refrigerate the pie until the filling is completely.Pour hot filling into cooled piecrust.Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.In medium bowl, combine milk, lemon juice and zest; blend in egg yolks.Meringue: Beat egg whites with cream of tartar until soft peaks form.
