Lazy day after a busy week.. Have had mix results on meringue in the past but with new knowledge and equipment I successfully made a gorgeous lemon meringue pie from scratch with some extra lemon curd for scones later... quite proud as it's been my albatross.
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
1 teaspoon of cream of tartar
6 tablespoons white sugar
9 inch pie crust, baked according to Tendercrust recipe.
Preheat oven to 350 degrees F (175 degrees C).
Prepare Pie Shell according to Tenderflake Crust recipe on box. Bake until golden brown and cool.
- To Make Lemon Filling:
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture to temper the eggs.
- Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites with whippit until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown. Turn on broiler as neccessary.