Lemon Meringue Pie II So Tasty

Cook and World

Tuesday, August 22, 2023

Lemon Meringue Pie II

"A conventional lemon meringue pie, made absolutely from scratch."

Ingredients :

1 (nine inch) pie crust, baked
half of cup cold water
7 tablespoons cornstarch
1 half of cups hot water
1 half of cups white sugar
three egg yolks, overwhelmed
1 lemon, juiced and zested
1 tablespoon butter
3 egg whites
6 tablespoons white sugar
1 teaspoon lemon juice

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 325 tiers F (a hundred sixty five degrees C).
In a small bowl mix cold water and cornstarch to a skinny paste. In a medium saucepan bring warm water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and easy, stirring constantly, approximately 15 mins. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture returned into double boiler. Cook the whole lot collectively for a couple of minutes longer, persevering with to stir. Mix in juice and rind of 1 lemon at the side of butter. Set custard aside to chill.
In a medium glass or steel blending bowl, beat egg whites even as progressively adding sugar, 1 tablespoon at a time. When egg whites maintain a stiff top, beat 1 teaspoon lemon juice into meringue.
Pour filling into baked pie shell. Spread meringue over lemon filling.
Bake at 325 stages F (165 degrees C) for 25 to half-hour or until delicately browned.

Notes :

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