TODAY Food Club

This pie is full of lemon flavor that you will make your mouth sing with pure pleasure, a recipe from Seduction in the Kitchen.

Lemon Meringue Pie

Ingredients

• 1-¼ cups sugar
• ⅓ cup cornstarch
• 1 cup cold water
• 3 egg yolks
• 1 cup lemon juice
• 3 tablespoons butter
• 1 pastry shell (9 inches), baked
• 1 tablespoon cornstarch
• ⅓ cup cold water
• 3 egg whites
• 1 teaspoon clear vanilla extract
• Dash salt
• 6 tablespoons sugar

Preparation

1. In a saucepan, combine sugar and cornstarch., the stir in water until smooth.
2. Cook and stir over medium heat until thickened and bubbly
3. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return the egg yolk mixture to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
4. Add lemon juice and butter; stir until butter is melted and mixture is blended. Cook and stir for 2 minutes.
5. Take off the heat and pour the hot filling into pastry shell.
6. Set the pie in the fridge while you make the meringue
7. In a saucepan, combine cornstarch, vanilla, and water until smooth.
8. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat.
9. In a bowl, beat egg whites, until foamy.
10. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved.
11. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
12. Take the pie out the fridge and spread evenly over the filling, sealing edges to crust
13. Bake at 325° for 18-20 minutes or until meringue is golden.
14. Cool on a wire rack for 1 hour, then place the pie in the Refrigerator for at least 3 hours before serving.
15. Slice it up and ENJOY!

Recipe Tags

• Comfort Food
• American
• Dessert