{"id":921,"date":"2011-11-18T02:53:23","date_gmt":"2011-11-18T02:53:23","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=921"},"modified":"2012-03-27T23:51:09","modified_gmt":"2012-03-27T23:51:09","slug":"luscious-lemon-meringue-pie-a-recipe-from-the-past","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=921","title":{"rendered":"LUSCIOUS LEMON MERINGUE PIE … a recipe from the past"},"content":{"rendered":"

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The Good Husband was barbecuing.\u00a0\u00a0 I wanted to end the evening with a flourish.\u00a0 Mouth puckering, I’ll have just a tiny slice more, Lemon meringue pie.\u00a0 For my gardening guru friend Dellis, the dessert evoked memories of her Mother’s pie.\u00a0 Even the Pyrex pie plate was similar to her Mom’s dish.\u00a0 The “cooked” meringue takes this pie to a new level.\u00a0 It does add an extra step but the texture and the “never weep”\u00a0 finish makes it more than worth the effort.\u00a0 You can also use this meringue recipe when making Flapper Pie (my original recipe to the right<\/p>\n

LEMON MERINGUE PIE\u00a0 <\/strong><\/p>\n

MAKES ONE 9 INCH PIE; SERVES 8 TO 10<\/p>\n

For the Filling:<\/p>\n

1 1\/4 cups sugar<\/p>\n

1\/4 cup plus 2 tbsp cornstarch<\/p>\n

1\/2 cup fresh lemon juice (3-4 lemons)<\/p>\n

5 large egg yolks<\/p>\n

kosher salt<\/p>\n

2 generous tbsp grated lemon zest<\/p>\n

4 tbsp. unsalted butter, cut into pieces<\/p>\n

(your favorite pie crust – or use my recipe for the Butter Tarts<\/a> )<\/p>\n

Swiss Meringue for pies (to follow).<\/p>\n

Preheat your oven and blind bake your favorite pie crust recipe until the edges show golden brown.\u00a0 Remove the weights and continue baking for 7 to 10 minutes more.\u00a0 Let cool.<\/p>\n

To Make the Filling’<\/p>\n

Sift sugar and cornstarch in a bowl.\u00a0 Stir in 2 cups water until mixture is smooth.<\/p>\n

In a nonreactive saucepan over medium heat, combine the lemon juice, egg yolks, and a spritz of salt.\u00a0 Stir in the cornstarch mixture.\u00a0 Cook, stirring constantly with a whisk, until the mixture falls off in thick clumps\u00a0 2 to 3 minutes.\u00a0 It is important you cook the mixture so no only does the cornstarch thicken but the egg yolks cook.\u00a0 If you under-cook you will have a runny filling.<\/p>\n

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Remove from the heat; stir in the zest and butter and whisk until smooth.\u00a0 Pour into a bowl, and let cool to room temperature, stirring occasionally so a skin doesn’t form.\u00a0 Cover with plastic wrap until almost firm, about 1 hour. then fill your pre -baked pie\u00a0 shell.<\/p>\n

Preheat the broiler.\u00a0 Spread the meringue over the pie so that it covers the filling and touches the crust all around.\u00a0 Broil just until golden brown on parts of the meringue, WATCHING CONSTANTLY.\u00a0 Serve at room temperature.\u00a0 Luscious, lovely Lemon Meringue Pie.\u00a0 Bon Appetit!<\/p>\n

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SWISS MERINGUE<\/strong><\/p>\n

This recipe makes 4 cups.\u00a0 Heap it all on the pie.\u00a0\u00a0 This meringue works well for piping shapes.\u00a0 Using the whisk attachment to beat egg whites in the final stage works best;\u00a0 warming the egg whites help dissolve the sugar, giving the meringue greater volume.<\/p>\n

4 large egg whites; at room temperature<\/p>\n

1 cup sugar and a pinch of cream of tartar<\/p>\n

1\/2 tsp pure vanilla extract.<\/p>\n

Fill a medium saucepan one-quarter full with water.\u00a0 Set the saucepan over medium heat and bring the water to a simmer.<\/p>\n

Combine egg whites, sugar, and cream of tartar in your electric mixer bowl; place over saucepan.
\nWhisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 3 1\/2 minutes.\u00a0 Test by rubbing mixture between your fingers to ensure no sugar remains.<\/p>\n

Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high until stiff , glossy peaks form, about 10 minutes.\u00a0 Add the vanilla, and mix until combined.\u00a0\u00a0\u00a0 That’s it!<\/p>\n

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LUSCIOUS LEMON MERINGUE PIE … a recipe from the past<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: Pie<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 1 hour 30 mins<\/span><\/div>\n
Cook time: 15 mins<\/span><\/div>\n
Total time: 1 hour 45 mins<\/span><\/div>\n
Serves: 1 pie<\/span><\/div>\n
Mouth puckering, I’ll have just a tiny slice more, Lemon meringue pie.<\/span><\/div>\n
Ingredients<\/div>\n