Monday, June 08, 2009

Lemon Meringue Pie


Talk about slow food! It's been a while since I made lemon meringue pie. It is one of DH's favorites, and the weather is HOT, and I had lots of eggs, and happened to have some lemons in the fridge, and a prepared pie shell from the last time I made a pie.

Here's the recipe:

Prepare and bake a 9-inch baked pie shell. Cool.

Separate 4 eggs.

Mix in a double boiler top

4 TB cornstarch

4 TB flour

1/2 tsp salt

1 1/2 c sugar

Add 1 1/2 cups boiling water - cook and stir over direct heat until mixture boils. Set over hot water, cover, and cook 20 minutes. Add 1 TB butter, few gratings of lemon rind, 1/3 cup lemon juice, and 4 egg yolks, slightly beaten.

Cook and stir until thick. Cool. Pour in cooled pie shell.

Prepare meringue - Put 4 eggs whites in mixing bowl and beat until soft peaks form . Gradually beat in 1/2 cup sugar, and 1/2 tsp vanilla, and a few grains of salt. Spoon the meringue evenly over the pie, but do not make it smooth. Spread well to the edge to seal to the pie crust so the meringue does not shrink while baking. Use the back of the spoon to make peaks if desired. Bake at 425 degrees until delicately brown (about 5 minutes).

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