Some recipes are classics. Lemon Meringue Pie is one of those.
My husband roasted a baron of beef roast for supper, and I wanted a nice dessert to go with it. I haven’t made this for quite a few years, but I was very pleased with the way it turned out (so was he).
Lemon Meringue Pie
- juice and rind of two large lemons
- 1 cup sugar
- 2 1/2 tablespoons cornstarch
- 2 tablespoons butter
- 2 eggs
- 1 pie shell, baked blind
First, bake your pie shell (375F for 15-20 minutes). Get a heavy saucepan and put 1/2 cup sugar and the cornstarch in it. Whisk them together. Next zest the lemons and pt the zest in the pot. The squeeze the lemons, and add enough water to make 1 1/3 cups of liquid. Put about 1/3 of the liquid in with the sugar and cornstarch, and blend until smooth. Then stir in the rest, and add the butter. Cook over medium heat until thickened. Remove from heat, separate the eggs and beat the yolks. Stir a bit of the hot mixture into the yolks, stirring while you do so. Then stir the yolk mixture quickly into the hot mixture, and return to the heat. Cook gently, stirring constantly for about 2 more minutes. Pour into the pie shell. Then beat the egg whites until stiff, then beat in the remaining 1/2 cup sugar, one tablespoon at a time, until they are very stiff. Pile on top of the lemon filling, making sure that the meringue is touching the pastry (so it won’t pull away). You now have 2 options:
- if you are serving it hot, you can brown it at 350F for about 20 minutes or at 450F for about 5 minutes.
- if you are serving it cold, bake at 225F for an hour.