Happy Monday! It’s been a while since my last #foodie post so today I thought I would share one of my favorite desserts, Lemon Meringue Pie. Keep reading for all the deets.
Foodie: Lemon Meringue Pie
Sweet meringue offsets the tart citrus flavor in this classic lemon filled pie.
Ingredients:
- 1 9 inch packaged pie crust, pre-baked if frozen
Filling
- 4 large eggs yolks
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup fresh lemon juice
- 2 tablespoons cornstarch
- 1/2 cup chilled butter, cut into small pieces
Meringue
- 4 large egg whites
- 1/4 teaspoon cornstarch
- 1/4 teaspoon cream of tartar
- 1/2 cup superfine sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 F. To prepare, filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust.
- To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high-speed until stiff, but not, peaks form.
- Spoon meringue into a large pastry bag fitted with a star tip. Pip meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12 to 15 minutes.
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Photo Source//Google Images
