Saturday, August 14, 2010

Lemon Meringue Pie

In case you've forgotten that this is a cooking blog, here ya go!

Lemon Meringue Pie

Baked Pie Crust
3 large egg yolks
1 1/2 cups sugar
1/3 cup plus 1 Tbsp cornstarch
1 1/2 cups water
3 Tbsp butter
2 tsp grated lemon peel
1/2 cup lemon juice

1. Preheat oven to 400 degrees.
2. Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute.
3. Immediately stir half of hot mixture into the egg yolks; stir back into remaining hot mixture in saucepan. Boil and stir for one minute, remove from heat. Stir in butter, lemon peel, and lemon juice.
4. Pour into baked pie crust.

Meringue Topping

4 egg whites
1/4 tsp cream of tartar
6 Tbsp sugar

1. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy.
2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.

Top pie in whatever decorative shapes you like. I filled a ziploc bag, snipped off the corner, and tried to re-create a lemon meringue we saw in Napa. Mine was not nearly as impressive, but it was kinda fun!

Bake for 12 minutes, or until meringue is lightly browned.


  1. I'm hiding this post from Mr. P - and also my Dad. They both love lemon meringue pie.