Aug 15, 2019 – National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie. When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd.
You can purchase a crust, or make one using any one of THESE RECIPES.
Ingredients:
- 4 eggs (separated) plus 3 yolks
- You will use the whites at Step 11
- 1 1/3 cup granulated sugar
- ¾ tsp. Salt
- 1/3 C cornstarch
- 2 C warm water
- 4 TBL butter
- zest from 2 lemons
- 1/2 C lemon juice
- 1 9” flaky pie crust
Instructions:
- Whip the yolks until light and frothy
- Mix sugar, salt, cornstarch and water
- Heat water until it starts to simmer
- Stir in butter and stir until it is melted and absorbed.
- Temper about half of the mixture into the egg yolks a little bit at a time
- Pour the egg yolks into the pan with the hot mixture
- Add grated rind and juice, and mix well.
- Bring to a boil over medium heat, and cook until thickened. Cook until it comes to a full rolling boil. Stir constantly
- Cook 60 seconds longer over low heat, stirring constantly.
- Cool and pour into pastry shell
- Let cool COMPLETELY
MERINGUE TOPPING - Mix egg whites with 1 C Confectioner sugar, 1/4 tsp salt and 1/2 tsp cream of tartar in the bowl of a double boiler
- Turn on heat to medium and whisk continually until temperature reaches 165º
- Move to your stand mixer, and beat on high speed with the whisk attachment until soft peaks. (1-2 minutes)
- Reduce speed to medium and whisk until firm (but not dry) peaks appear (about 5 minutes)
- Spread on top of meringue
- Color the meringue under a preheated broiler or using a torch
Use commercial pie crust or MAKE YOUR OWN
