Aunt Tootsie's Lemon Meringue Pie
Original Crazy for Crust recipe link
.
Don’t forget to temper your eggs:
This is done by pouring a bit of the hot lemon mixture into the eggs while whisking, then pouring the eggs into the rest of the lemon mixture. This brings the eggs to temperature slowly (otherwise you get scrambled eggs). Straining ensures that your curd has no egg bits or other lumps. To reduce the risk of weeping meringue, make sure that the meringue touches the crust on all edges.
.
Tools needed:
Pie Plate
Strainer
Saucepan
Whisk
.
Filling:
1 pie crust, baked and cooled in a 8 or 9" pie plate. (I use half this recipe from my Cornish Pasties page or a store-bought crust).
1 1/2 cups water
1 1/2 cups granulated sugar
5 Tbs cornstarch
1/2 cup fresh lemon juice
1 Tbs lemon zest
1/2 tsp salt
4 large egg yolks
3 Tbs unsalted butter
Merengue:
4 large egg whites
1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 cup granulated sugar
INSTRUCTIONS
Preheat oven to 300°F.
Gently whisk the egg yolks in a medium sized bowl.
Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan.
Place over medium-low heat and cook, stirring often, until it’s thick and bubbly.
Carefully pour about half the lemon mixture into the egg yolks, whisking constantly
Then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk.
You want to avoid scrambling the eggs.
Bring to a gentle boil, then cook for 2 minutes.
Remove from heat and stir in the butter until melted.
.
Pour the mixture through a mesh strainer into the prepared pie crust to remove any solid egg bits.
Cover with plastic wrap while you prepare the meringue.
Place egg whites, cream of tartar, and vanilla in a large bowl.
Beat on high speed with until soft peaks form.
Continue mixing while gradually adding the granulated sugar.
Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through.
Bake at 300°F for about 30 minutes or until the meringue is browned.
Cool at room temperature for one hour, then chill at least 5 hours before slicing.
The pie will last a day or two in the refrigerator but tastes better fresh.
Return to home page
.