Wednesday, November 3, 2010

Happy Birthday Jacki!

A special request from the birthday girl... Lemon Meringue Pie

There is always a first time for everything! My first time making this pie, and it turned out great (from the words of my taste testers)! Of course, when I cook, it doesn't always turn out great... just ask David, he has plenty of disaster stories. But let's not get into those now...

Just glad I could fulfill the birthday wishes of David's mom! Yay!

Here is the recipe...

Grandma's Lemon Meringue Pie

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar 
  1. Preheat oven to 350 degrees F (175 degrees C).  
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Note: I did end up making my own pie crust. I use the classic pie recipe from the Crisco container! It's a nice flaky crust that went perfect with this pie!

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