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Lemon Meringue Pie

Crust:

1 baked pie crust. Either a homemade pie crust or a premade crust. (Tip: use a fork and the bottom and sides of the crust in the dish to prevent the crust from bubbling while baking). Lightly beat 1 egg white and brush the crust during the last five minutes of baking to seal it for the lemon filling. Be sure to do this step to prevent crust from getting soggy from the filling.

Filling:

1 cup + 1 Tbsp sugar

2/3 cup water

1/2 cup Clabber Girl Corn Starch

3/4 cup lemon juice

2 1/2 tsp grated lemon zest (about 3 lemons)

4 large egg yolks

1 pinch of kosher salt

1 1/4 cups boiling water (that will be added in).

Meringue:

4 large egg white at room temperature

1 Tbsp Clabber Girl Corn Starch

1/4 cup water

1/2 cup sugar

1/2 tsp cream of tartar

Directions for the filling:

In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.

Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow.

Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue.

Directions for the meringue:

Preheat oven to 350 degrees.

Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tarter to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer.

Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving.

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