Recipes..Lemon Meringue Pie cake
A timeless classic lemon meringue pie in a tender pastry crust. The pie filling is sweet and tart with a fluffy golden brown meringue top.
Ingredients
Preheat oven to 375�F.
For the Meringue:
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
pinch of salt
For the Lemon Filling:
1 -1/2 cups sugar
6 tablespoons plus 2 teaspoons cornstarch
1/2 cup cold water
1/8 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup lemon juice
4 large eggs, separated
1-1/2 cups boiling water
1 tablespoon butter
1 Baked 9-inch pie crust
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Instructions
For the Meringue:
In a medium size bowl, whip egg whites and cream of tartar until foamy. Add the sugar, 1 tablespoon at a time and continue whipping until stiff and glossy. Add vanilla and whip to combine.
Reserve the meringue while making the lemon filling.
For the Lemon Filling:
In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust. Spread prepared meringue over the top of the hot pie filling. Bake pie at 375� F for 10-12 minutes until tips of meringue begin to brown.
Ingredients
Preheat oven to 375�F.
For the Meringue:
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
pinch of salt
For the Lemon Filling:
1 -1/2 cups sugar
6 tablespoons plus 2 teaspoons cornstarch
1/2 cup cold water
1/8 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup lemon juice
4 large eggs, separated
1-1/2 cups boiling water
1 tablespoon butter
1 Baked 9-inch pie crust
Get Ingredients Powered by Chicory
Instructions
For the Meringue:
In a medium size bowl, whip egg whites and cream of tartar until foamy. Add the sugar, 1 tablespoon at a time and continue whipping until stiff and glossy. Add vanilla and whip to combine.
Reserve the meringue while making the lemon filling.
For the Lemon Filling:
In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust. Spread prepared meringue over the top of the hot pie filling. Bake pie at 375� F for 10-12 minutes until tips of meringue begin to brown.
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