When do you put the topping on a lemon meringue pie? While the lemon is hot or cold? Thank you.
By mel ferreira from Albany, CA
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Original Recipe Yield 1 - 9 inch pie
Ingredients
1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown. Hint: use 2 tablespoon of flour instead of corn starch & use self rising flour if you like, omit salt if you do, good luck.
Make sure the meringue is spread so it touches the crust all the way around. The crust "grabs" it and stops it from shrinking.
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