Read the sequence from the top before cutting, painting, or moving pieces.
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Have some pie!
Well, since it is the month of Thanksgiving, I thought it would be fun to share with you one of the pie recipes that I had every Thanksgiving! My Mom’s Lemon Meringue Pie! It is so good… it makes me want to make one now, too bad I dont’ have any lemons in my house!
Lemon Meringue Pie
(p.s. this pie is good with or without the meringue!) This recipe makes 1 pie.
Egg mixture: Combine the following ingredients in a small bowl. (reserve the egg whites for the meringue if making)
4 egg yolks
1/4 cup sugar
1/4 cup lemon juice
3/4 t grated lemon rind
When the egg mixture ready set aside.
In a medium saucepan combine the cornstarch, flour, salt and sugar from below. Once combined, add the water.
5 Tbsp cornstarch
2 Tbsp flour
1/4 tsp salt
1 1/3 cup sugar
2 cups water
Place the sugar mixture over medium-high heat cooking a stirring til thick, bubbly and translucent. Temper the egg mixture from before with a small spoonful of the hot sugar mixture, stir and repeat once. (tempering the eggs, heats the eggs slowly so that they don’t cook when you add it all in to the hot sugar mixture) Once the eggs have been temperet add them to the saucepan while whisking rapidly. Bring mixture to a boil once more, remove from heat and add in:
1/4 cup butter
1 tsp vanilla
*Give it a quick taste and add more lemon rind or lemon extract if it needs more or is too sweet. Pour into a cooked pie crust and refrigerate for several hours til set. (if you don’t want to make meringue, then you can serve at this point with **whipped cream-yum!)
Meringue
In a medium bowl beat the following til stiff peaks form:
4 egg whites
1/3 tsp cream of tartar
1/2 tsp vanilla
Once they are stiff, add:
3/4 cup sugar
Pile onto prepared pie and bake at 350 for about 12-13 minutes, til lightly browned. (If desired you can add a couple of teaspoons of apple jelly to the egg white mixture to prevent the meringue weeping and preserve the shape) Allow to cool!
ENJOY!
