Saturday, March 24, 2012

Lemon Meringue Pie

Make 1/2 recipe pie dough/crust, bake at 350 for 20 minutes until almost done.


Medium saucepan, whisk together:
1 1/4c sugar
2 tbsp flour
3 1/2 tbsp corn starch
1/4 tsp salt

Stir in:
1 1/2c water
2 oz of lemon juice 1 1/2 teaspoons of lemon extract - without the lemon extract it won't have a strong lemon flavor

Cook over medium-high heat, stir constantly, until boiling, then

stir in 2 tbsp butter

Gradually whisk half of this hot mix into a bowl of 4 beaten egg yolks
Whisk all of that back into saucepan
Bring to boil and cook until thick (or lower heat for about 15 minutes)
Remove from heat, pour into baked pie crust


In stand mixer whisk 4 egg whites until foamy
Add 1/2 tsp cream of tartar, 1/2 tsp vanilla extract
Add 6 tbsp fine sugar
Whisk for about 15 minutes
(Next time I would DOUBLE this amount of meringue)

Bake at 350 for 10 minutes 

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