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Tart Lemon Pie
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- #32077
Lemon pie is a delicious dessert that can be enjoyed year-round. The tartness of the lemon juice is offset by the sweetness of the sugar, making for a perfect balance of flavors.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 1/2 cups cold water
6 fresh lemons
1 teaspoon salt
2 teaspoons vanilla extract
2/3 cup cornstarch
2 cups sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
6 eggs, separated
1 teaspoon cream of tartar
2 pre-baked pie shells (9-inch)
Lemon Pie Meringue
6 egg whites
2 tablespoons sugar
1 teaspoon cream of tartar
directions
Squeeze lemons into small bowl and remove seeds. Grate each lemon peel and fine part of grater; set aside.
Beat egg yolks with 1 cup cold water. Mix cornstarch, sugar and salt with 1 cup cold water stirring until smooth; add rest of water, lemon juice and lemon peel. Cook over medium heat in a double boiler until mixture begins to thicken slightly.
Add beaten egg yolks; cook until desired thickness is maintained. Stir in vanilla and set aside to cool with waxed paper covering mixture to prevent clotting on top. Fold into 2 pre-baked pie shells. Spread meringue made from egg whites over top.
For Meringue: Beat egg whites on high speed of mixer until peaks are formed; fold in 2 tablespoons sugar and cream of tartar; beat again until peaks are formed once again. Spread over pie mixture and bake at 350 degrees F until meringue is lightly browned.
added by
tonkcats
nutrition data
Nutritional data has not been calculated yet.
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