Heidi ‘s Lemon Meringue Pie
Thank you Linda for sharing your delicious lemon meringue pie recipe with me and now I get the privilege to share it with all of my foodie friends. Here are some of my helpful hints. Have lemons squeezed and zested, eggs separated, get all your ingredients out and ready to use. The process is time sensitive and being organized will make things easier to be successful. Let the pie cool at room temperature then place in the refrigerator to set pie filling completely before cutting. This lemon meringue pie is delicious, Enjoy!
Linda- “one thing I have found is if you have Meyers lemons you have to adjust the sugar because Meyers lemons come from China and are a cross between Mandarin oranges, therefore, a little less sugar .”
Linda Housel Lemon Meringue Pie (My Original)
Yields 1, 1, 9-inch pie
Ingredients
Filling:
4 egg yolks (save whites for meringue)
1 1/2 cups water
1 1/3 cups sugar
1/2 cup freshly squeezed lemon juice
1/3 cup flour
2 tablespoons butter
1 tablespoon lemon zest, grated
1/4 teaspoon salt
1 pre-baked pie crust (store-bought or homemade)
Meringue:
4 egg whites, room temperature
3 tablespoons sugar
1/8 teaspoon cream of tartar
Directions
Preheat oven to 375º F and arrange oven rack to the middle of oven.
Beat eggs yolks together in a medium bowl (save egg whites for meringue). Set the bowl aside.
In a medium saucepan over medium heat, combine water, sugar, flour and salt, and bring to a boil, stirring constantly.
Boil for 1 minute, then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.)
Once you’ve added at least half of your hot mixture to the yolks, return mixture (and remaining yolks) to the stove, on low, continuing to whisk vigorously.
Cook for 1 more minute.
Remove from heat again and add butter, lemon juice and zest. Mix thoroughly and pour into (cooled) pie shell.
For meringue: beat egg whites and cream of tartar on high speed until soft peaks form.
Slowly add sugar and beat until stiff peaks form. 1-2 minutes.
Spread meringue onto pie filling while it’s still hot and make sure to spread it out to the outer edges of the crust to “seal” the topping.
Place in oven and bake for 10-12 minutes, or until top is golden brown.
Let cool completely before serving.
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