Note: I owe all my baking knowledge to my beautiful Mama, the queen of delicious baking! Trust me…her date squares cannot be rivalled. She has been a guest author on the site before, and has finally come back to post again (after much prodding!). My baby brother was on a sabbatical to China and just came home yesterday….read how she spoiled him below!
========
After seven and a half months out of the country our son is coming home. So today called for making his very favorite dessert – Lemon Meringue Pie. Homemade all the way, no mixes allowed in this house, at least not for Lemon Pie!
It turned out fabulous looking – and I know it will taste scrumptious, since I’ve made it before! Welcome home son!
Lemon Meringue Pie
Servings: 8 servings
Ingredients
- 1/2 recipe for Never Fail Pie Pastry – http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
- 1 cup white sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 lemons juiced and zested
- 2 tbsp butter
- 4 egg yolks beaten
- 4 egg whites
- 1/2 tsp cream of tartar
- 6 tbsp sugar
Instructions
- Preheat oven to 375°F.
- Prepare pie crust according to instructions. Roll out and press into a 9-inch pie plate. Bake for 15 to 20 minutes, or until crust is golden brown. Remove from oven and let cool.
- Adjust oven temperature to 350°F.
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, 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 cup of 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 filling into cooled crust.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and 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.
No Comments