Lemon Meringue Pie

Thanks a lot. The heavenly pie sounds great. Am going to the shop to buy the ingredients. Will let you know how it turned out.

Aisha-Taweela

This one is called "heavenly," the first one is from my pie book.

Mandi

Ingredients

1 cup sugar

1/4 teaspoon cream of tartar

4 egg whites, beaten till stiff not dry

4 egg yolks, slightly beaten

1/2 cup sugar

3 tablespoons lemon juice

1 tablespoon lemon zest, grated

1 pint heavy cream, whipped

Directions

1Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.

2In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.

3Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.

4Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.

5Bake for 1 hour at 225 degrees.

6Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.

7Cool.

8Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.

9Cover with remaining whipped cream.

10Serve!

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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Mmm, mm good! Aisha-Taweela, I lived in Cambridge, MA, too.

Mandi