Lemon Meringue Pie
Lemon Meringue Pie is an moderately easy dinner. Made with 1 baked 9-inch crisco pastry shell, 1 1/2 c. sugar, 6 tbsp. cornstarch, 1 tbsp. flour and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In medium saucepan, combine 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually stir in boiling water.
Cook and stir over medium heat until mixture comes to a boil and is thick and clear.
Stir a little of this hot mixture into the beaten egg yolks.
Return to saucepan; cook and stir for 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice.
Pour into cooled, baked 9-inch pastry shell.
Beat egg whites until frothy; gradually add 6 tablespoons sugar and beat until stiff, but not dry.
Spread over pie filling and be sure to seal well to crust.
Bake at 425Β° for about 5 minutes, until golden brown.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment