Lemon Meringue Pie

Lemon Meringue Pie
  1. Filling
  2. 1 cup white sugar
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons cornstarch
  5. ¼ teaspoon salt
  6. 1 ½ cups water
  7. 2 lemons, juiced and zested (use large, not jumbo)
  8. 2 tablespoons butter
  9. 4 egg yolks, beaten
  10. Meringue
  11. 5 large egg whites
  12. 3/4 cup sugar
  13. 1/4 teaspoon cream of tartar
  14. Pinch fine salt
  15. 1/2 teaspoon pure vanilla extract
  16. 1 pie crust
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
  4. To make the meringue: Beat egg whites, cream of tartar, and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
  5. Bake in preheated oven until meringue is golden brown, about 10 minutes.
  1. pre-bake the lard crust 20 minutes
  2. do not over beat the meringue or it will shrink
Paul Homlish's recipes https://blog.homlish.net/