Friday, October 24, 2008

Lemon Meringue Pie

A ready to eat Lemon Meringue Pie is like a piece of artwork... baked to perfection!

Lemon Meringue Pie

One pre-baked pie crust.

1 1/4 c. sugar

1/3 c. cornstarch

1/8 t. salt

1 1/2 c. water

1/2 c. fresh lemon juice

2-3 t. grated lemon zest (I use a potato peeler to remove the zest from thelemon, then blend the lemon juice, water and zest in a blender.)

4 large egg yolks

2-3 T. butter

Wisk sugar, cornstarch and salt in a microwavable bowl. Whisk in, blendingwell, water, lemon juice and zest. Microwave on high until quite thick.You will need to stir at least every 3 minutes. You may need to use a handblender (not a hand mixer) to help keep it very smooth. Whisk in egg yolksvery gradually and butter. Microwave one more minute. Filling should bevery thick. Pour filling into pie crust and press a sheet of plastic wrapdirectly on surface.
Immediately prepare Meringue:

In small sauce, mix thoroughly:

1 T. cornstarch

1 T. sugar

Gradually stir in, making a smooth, runny paste:
1/3 c. water

Bring to a boil over medium heat, stirring constantly; boil for 15 seconds.Remove this thick, translucent paste from heat and cover. In a grease-freeglass or metal bowl, beat until foamy:

4 large egg whites

Add and beat until soft but definite peaks form:

1/2 t. vanilla

1/4 t. cream of tartar

Very gradually beat in:

1/2 c. sugar

Beat on high speed until peaks are very stiff and glossy, but not dry.Reduce speed and very gradually beat in cornstarch paste 1 T. at a time. When all the paste is incorporated, increase speed to medium and beat 10 seconds. Immediately spread meringue over hot pie filling, anchoring it tothe edge of the crust at all points. Bake at 325 for 20 minutes.

Contributed by Renee Johnson