desserts, pies
Lemon Meringue Pie
Source:
Family Circle Magazine
URL: http://nalbone.us/recipes/
Servings: 8
Yield: 1 pie
Preparation Time: 20 minutes
Start to Finish Time: 3 hours 37 minutes
Inactive Prep: 3 hours
Perfect egg-white peaks and a rich citrusy filling are as easy as 1-2-3 when you follow our step-by-step directions.
Ingredients
- Pie Base
- 1 9 inch pie crust
- 3 -4 large lemons
- 1 3/4 cups sugar
- 3/4 cup cornstarch
- 1/4 teaspoon salt
- 6 each egg yolks, save whites for meringue
- 2 1/4 cups water
- 2 tablespoons unsalted butter, cut up
- Meringue
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Directions
- Heat oven to 425F. Fit pastry into a 9-inch pie plate. Roll
dough under and crimp for fluted edge. Prick crust with fork.
Line with foil; fill foil with dried beans or pie weights.
Bake at 425F for 12 minutes. Remove foil and beans. Bake 8 minutes or until golden. Cool. - Grate 2 tablespoons rind; set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, salt in saucepan.
- Stir in 2 1/4 cups water, lemon juice. Cook over medium heat, stirring, 15 to 20 minutes or until thickened and bubbly. Cook another 2 to 3 minutes, stirring. Remove from heat.
- Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring 1 minutes (don't overcook). Off heat, add butter and grated lemon rind. Pour into baked crust.
- Reduce oven temperature to 325F.
- Meringue: Beat egg whites and cream of tarter in large bowl until foamy. On high speed, beat in sugar, one tablespoon at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal. Swirl into peaks.
- Bake on lower rack at 325F for 25 to 30 minutes (thermometer inserted in meringue will register 140F). Bake 3 minutes longer. Cool on rack up to 2 hours. Refrigerate at least 1 hour before slicing.
Copyright: Family Circle Magazine
Per Serving (excluding unknown items): 453 Calories; 13g Fat (24.9% calories from fat); 6g Protein; 81g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 4 Other Carbohydrates.