| Author |
Message |
    
Lilybeetle
| | Posted on Saturday, March 19, 2005 - 04:08 pm EST : |   
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1 ½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 ½ cups water
3 eggs
2 tablespoons butter
1 teaspoon lemon zest
1/3 cup lemon juice
1 - 9 inch baked pastry shell
Meringue
In a medium saucepan combine sugar, cornstarch and flour and a dash of salt. Gradually stir in water. Cook and stir over medium high heat till thickened and bubbly . Reduce heat and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue (I like to add 2 extra egg whites for the meringue as the boys here are meringue freaks and they like mile-high meringue). Beat egg yolks slightly. Stir in about 1 cup of the hot mixture into the beaten yolks and return mixture to saucepan. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice, mixing well. Pour hot filling into baked shell. Spread meringue over hot filling; seal to edge. Bake in 350 oven for 12 to 15 minutes till meringue is golden. Cool on a wire rack. Cover. Chill to store.
I find the secret to making a single baked pie shell without having it shrink in the pan is to roll and flute the pastry to generously fit the pan (don’t stretch). Prick the crust well all over (sides and bottom) and then stick the crust in the freezer for about 20 minutes before baking. Sometimes I also place an aluminum foil pie plate in the inside of the shell for the first 8 minutes of baking. Bake at 400 for about 22 minutes or till golden.
A 1/4 teaspoon of cream of tartar added to the egg whites when they are frothy seems to really help the volume of the meringue too.
Lilybeetle
- Ontario,
Zone "4B"
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Valia
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| | Posted on Saturday, March 19, 2005 - 04:26 pm EST : |
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Yum, DH's favorite
Anne, Washington State, Zone 5 |
Sunnyday2day
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| | Posted on Saturday, March 19, 2005 - 06:46 pm EST : |
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Oh, I bet this is fabulous...love almost anything lemon. :)
SunnyDay2Day mid-Michigan Zone 5
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Susanq
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| | Posted on Sunday, March 20, 2005 - 01:38 am EST : |
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This reminds me so of my late stepfather, Charles.
He loved lemon merinque pie. It looks fantastic, Kim!
SusanQ - Zone 4b-5b Wisconsin |
Monique
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| | Posted on Sunday, March 20, 2005 - 12:04 pm EST : |
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Your meringue is perfect..I thought that when I first looked..
Another of your tried and trues..It must be yummy Kim..
I never knew that tip about the crust.I usually blind bake with all those peas that I inevitably scatter when emptying the partially baked crust:(A fun thing to do pickuppeaswhenyouhaveallthatgoingon:(
Monique Quebec Zone 5 |
Rosemary
My Weather
| | Posted on Wednesday, March 23, 2005 - 10:09 pm EST : |
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YUMMMMMMMMMMMMMMMMMMM!
Rosemary
- CT,
Zone "5"
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Abby
| | Posted on Monday, May 02, 2005 - 10:46 pm EST : |
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Hi Kim, Your lemon M pie looked so good I had to give it a try.
So I made it for Easter Dinner and everyone loved it. Thanks
for the inspiration. Abby
Abby
- New Hampshire,
Zone "USDA Zone 5"
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