Lemon Meringue Pie
(from MOCAJanelle’s recipe box)
This filling is tart/sweet and very lemony. It is a wonderful pie in a traditional type pie crust, Gluten Free, of course! I tried it once in a cookie type crust and it was terrible. Or skip the crust all together and just serve in pudding bowls. You can still add the meringue, put your heat proof bowls onto a cookie sheet, top with meringue and brown as directed.
Categories: Pies
Ingredients
- 1 1/2 cups sugar (plus 6 Tablespoons for meringue)
- 1/2 cup corn starch
- 1 1/2 cups water
- 3 egg yolks, slightly beaten (save whites for meringue)
- 3 Tablespoons butter
- zested peel from 1 large lemon (about 2 teaspoons)
- Juice from 2 large lemons, 1/2 cup or a little more
Directions
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In large saucepan mix sugar and cornstarch. Gradually whisk in water.
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Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil stirring constantly 1 minute.
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Remove from heat. Stir about half the mixture very gradually into the egg yolks, whisking constantly.
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Blend the egg yolk mixture into the hot mixture in pan. Boil and stir 1 minute.
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Remove from heat; stir in butter, lemon peel, and lemon juice.
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Spoon into a baked pie crust or heat proof dishes.
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Meringue Directions:
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Beat the 3 egg whites and 1/4 teaspoon cream of tarter until foamy. Beat in 6 Tablespoons sugar, 1 Tablespoon at a time.
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Continue beating until stiff and glossy. Do not underbeat.
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Beat in 1/2 teaspoon vanilla.
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Spread onto hot pie filling carefully sealing meringue to edge of crust or bowl to prevent shrinking.
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Bake in 400 degree oven until peaks on meringue brown, about 10 minutes.