Old Fashioned Lemon Meringue Pie: A Delightful Treat
A classic dessert featuring a tangy lemon filling topped with light and fluffy meringue.
Equipment
- mixing bowl
- beaters
- enamel or stainless steel pan
- whisk
- strainer
Ingredients
- 1 9-inch baked pie crust
- 1 ½ cups sugar
- ½ cup cornstarch
- Pinch of salt
- 2 ½ cups hot water
- 5 eggs, separated
- ¼ cup butter
- ½ cup lemon juice
- Grated rind of one lemon
- ¾ cup superfine sugar for the meringue
Instructions
- Bring egg whites to room temperature, rinse mixing bowl and beaters with vinegar, then beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Combine sugar, cornstarch, and salt in a pan, stir in hot water until smooth, then cook over medium heat until thickened.
- Whisk egg yolks until smooth, gradually add hot sugar mixture, then return to pan and stir over low heat for one minute.
- Remove from heat and whisk in butter, lemon juice, and lemon peel.
- Strain lemon mixture into pie crust, spread meringue over hot filling, and bake at 350°F for 30 minutes.
- Cool pie to room temperature, then refrigerate for about 3 hours before serving.
Notes
For best results, apply meringue while filling is hot and ensure it covers the edges. Avoid contamination of egg whites for stability.