Lemon Meringue Pie
1 Basic Egg & Lemon Juice Piecrust (9-inch), baked, cooled FILLING: 1-1/2 cups sugar 1/3 cup cornstarch 1/4 tsp. salt 1-1/2 cups cold water 1/2 cup fresh lemon juice 5 EGG YOLKS, well beaten 2 Tbsp. butter 1 Tbsp. freshly grated lemon peel MERINGUE: 1 Tbsp. cornstarch 1/3 cup cold water 5 EGG WHITES, room temperature 1/4 tsp. cream of tartar 1/2 cup sugar 1/2 tsp. vanilla
Yields: 8 servings
- Nutritional Information
Total Fat: 19 g
Saturated fat: 6 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 8 g
Cholesterol: 146 mg
Sodium: 263 mg
Carbohydrates: 76 g
Dietary Fiber: 1 g
Protein: 7 g
Vitamin A: 276 IU
Vitamin D: 29.9 IU
Folate: 64.6 mcg
Calcium: 26.5 mg
Iron: 1.5 mg
Choline: 91.2 mg
HEAT oven to 325°F. FILLING: MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN water and lemon juice until smooth. ADD egg yolks; stir until blended. ADD butter.
COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN lemon peel.
Immediately make MERINGUE: DISSOLVE cornstarch in cold water in one-cup glass measure. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until mixture boil, 15 to 30 seconds longer. Remove; cover.
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.
POUR hot filling into piecrust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.
Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.
For neat slices, dip knife into glass of water, letting excess water drip off, before each cut. This prevents the meringue from sticking to knife and tearing it. Be sure to cut completely through the crust.
A hot filling is important. The heat of the fil ling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
To check if sugar is dissolved: Rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.
What’s a soft peak? To check for soft peaks, stop the mixer and lift he beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
Beads may form on meringue when refrigerated; gently touch beads with tip of paper towel to absorb.
Refrigerate any leftover pie promptly.
For more detailed meringue techniques and information, see Basic Soft Meringue.