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Recipe: Lemon Meringue Pie edit

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Photo: Flickr user tonydolor

Created by: Anonymous

Edited by: Alisa Escanlar

Yield: 8 servings

edit Ingredients

1

cup white sugar

2

tablespoons all purpose flour

3

tablespoons cornstarch

¼

teaspoon salt

1 ½

cups water

6

lemons, juiced and zested

2

tablespoons butter

4

eggs, yolks and whites separated

6

tablespoons white sugar (for the meringue)

1

9-inch baked pie crust

edit Preparation

Step 1

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

Step 2

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.

Step 3

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.

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Wikipedia

:''"Lemon Meringue" redirects here. For the song by Poe, see Lemon Meringue (song).'' Lemon meringue pie is a type of baked pie, usually served for dessert, made with a pastry base usually shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust. The meringue is directly on top of the lemon filling. The meringue can be beaten into either soft or stiff peaks, and is baked at the same time as the lemon curd. The temperature the pie is baked at and the method sugar is added determines the texture and durability of the meringue. When the foamy mass is glossy and holds distinct peaks, the bubbles in the egg white proteins are still flexible enough to swell when heating air expands in them as the meringue bakes. According to the food historians, lemon flavored custards, puddings and pies have been enjoyed since Medieval times. While Renaissance European cooks used whisked egg-whites in several dishes, it was not until the 17th century that they perfected meringue. 18th century English cookbooks list lemon cakes as a recipe variation for Orange Cakes (Mrs. Raffald, The Experienced English Housekeeper ).Encyclopedia of American Food and Drink, John F. Mariani 1999 (p. 182) By the 19th century, lemon cakes were standard fare in American cookbooks, Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite American dessert since. Lemon meringue pie, as we know it today, is a 19th century product. The earliest recorded recipe was created in the mid-nineteenth century made with typical farmyard accessible ingredients such as lemons and eggs.Encyclopedia of American Food and Drink, John F. Mariani 1999 (p. 183)

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