Lemon Meringue Pie cupcakes were on the blog a few weeks ago. Well, today we have Lemon Meringue Pie. This pie is completely homemade. The lemonade concentrate adds a nice tart lemon taste, but is well balanced with the sugar. Want a tall meringue on your pie? I have some great tips for the meringue. Let’s Get Baking!
Let’s Get Baking!
You will need:
For the Filling:
3 Egg Yolks beaten
1 & 1/2 cups of White Sugar
1/2 cup Lemon Juice
1/3 cup of Corn Starch
1 & 1/2 cups of Water
2 tablespoons of Butter
For the Meringue:
6 Egg Whites (let set to almost room temperature)
1/4 cup of Powdered Sugar (makes a light and fluffy meringue) or (White Sugar Can be used too)
1 teaspoon of Vanilla Extract
1/2 teaspoon of Cream of Tartar
1 (9 inch Deep Dish Pie Crust) prepared for baking
For filling: In a sauce pan, add sugar and corn starch. Then gradually add water. Cook on medium heat until sauce becomes thick. Once sauce is thick, boil for 1 minute while stirring. Next pour eggs into the sauce pan and keep stirring. Then add butter, lemon juice and lemon zest. Boil for 1 minute. Whisk continuously. Let cool for 5 minutes. Pour mixture into prepared pie crust.
For A High Rising Meringue: Beat egg whites, cream of tartar and vanilla in a cold glass bowl. Tip: Let eggs reach almost room temperature and use a cold glass bowl or stainless steel bowl. This will make the high meringue you want. Beat the egg whites with an electric mixer and gradually add the powdered sugar. Using powdered sugar over regular white sugar will produce air pockets in the meringue that will let it rise. However, white sugar works good too. Keep mixing until stiff peaks form. Spread over the top of the pie as high as you prefer. Take a spoon and make swoops in the top of the meringue for decor purposes. Bake at 350F for 10 minutes until meringue is a golden brown. Let pie set for 3 hours in refrigerator after baking.
Slice & Serve!