Lemon Meringue Pie Ii
Recipe Summary Lemon Meringue Pie Ii
A traditional lemon meringue pie, made entirely from scratch.
Ingredients | Mince Pie Recipe Mary Berry
1 (9 inch) pie crust, baked½ cup cold water7 tablespoons cornstarch1 ½ cups hot water1 ½ cups white sugar3 egg yolks, beaten1 lemon, juiced and zested1 tablespoon butter3 egg whites6 tablespoons white sugar1 teaspoon lemon juiceDirections
Preheat oven to 325 degrees F (165 degrees C).In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.Pour filling into baked pie shell. Spread meringue over lemon filling.Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.Info | Mince Pie Recipe Mary Berry
Servings:
8
Yield:
1 pie
TAG : Lemon Meringue Pie Ii
Dessert Recipes, Pies, Custard and Cream Pie Recipes, Meringue Pie Recipes,
Mince Pie Recipe Mary Berry : 743 people have saved this recipe.
