Wednesday, 25 March 2015

Lemon Meringue Pie

I have always adored to my grandmother's lemon meringue pie that she used to make for me when I was a little girl.  After she passed away in 2008, I regret not taking the time to have learned her recipe for myself. I miss her pie and decided to put "baking a lemon meringue pie" on my bucket list. A family friend shared her recipe for a homemade pie with me. I took her recipe and I made my very first lemon meringue pie. It was delicious and I felt as though I had accomplished something for myself. I'd like to take this time to share this recipe and inspire you to revisit your own bucket list or bake/ cook something for yourself.

Preheat oven to 350 degrees F (175 degrees C).

Add
1/2 a cup of cornstarch
1 1/2 cups of sugar
2 cups of water
5 egg yolks beaten (save the whites for the meringue)
Stir in a bowl and then bring to a boil for 8 to 10 minutes making sure that you continuously stir the mixture.

Then add a 1/2 cup of sugar
1/2 lemon juice from lemons
1 teaspoon of lemon peel
2 tablespoons of butter or margarine
Then combine with your filling and keep stirring until smooth and thick.
Remove from heat and pour the filling into a baked pastry shell.

Meringue: 
In another bowl whip egg whites until foamy. Add a 1/4 cup of sugar, 1/3 cup of water, the egg whites, 2tsp of corn starch and a teaspoon of vanilla extract. Whisk until meringue thickens and spread over pie, sealing the edges at the crust. Add your peak using a fork.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Remove, let cool and enjoy.




No comments:

Post a Comment