It’s the stuff of dreams: a classic sweet and tangy dessert with an infallible meringue filling that won’t cry! We mostly use butter in our pie crust from scratch, but we also add a bit of vegetable shortening – we’ve found that this combination creates a crust that’s both tender and flaky .
YOU WILL NEED:
° A baked pie crust.
° 1 + 1/2 C. Water.
° 1 C. White sugar.
° 4 separate eggs: beaten yolks & whites.
° Zest two lemons + juice.
° 6 tsp white sugar.
° 3 tsp cornstarch.
° 2 tsp flour.
° 2 tsp butter.
° 1/4 tsp salt.
METHOD:
Step 1
Heat the oven to 350 degrees
Step 2
In a medium saucepan, whisk together the sugar, flour, cornstarch and salt. Stirring in water, lemon zest also juice.
Step 3
Cooking on medium high heat, stir, until blending has boiled.
Step 4
Incorporate butter. Placing egg yolks in a little bowl & gradually stirring in 1/2 cup hot sugar blending .
Step 5
Returning egg yolk blending to rest of sugar blending.
Step 6
Bring to a boil and continue cooking until thickened, stirring constantly. Removing sun. Link filling to baked pastry shell.
Step 7
To prepare the meringue_ In a large glass or metal bowl, whisk the egg whites until frothy. Gradually add the sugar and continue to whisk until the peaks are stiff. Spreading meringue on pie, sealing edges crust.
–Step 8 – Bake in a preheated oven for 10 minutes
by:happycoking.com
