Lemon Meringue Pie Recipe, A Classic Southern Dessert

Lemon Meringue Pie is a classic southern recipes that should be done at home. It is easy to make and the taste of the homemade version far lights in the store bought or frozen variety. The lemon meringue pie recipe consists of 3 parts: the pie crust, the custard and the meringue.

This recipe uses a pre-baked pie shell to make it easy as you make your own if you prefer. Use a pie, not a Graham or cookie crust, so that the meringue will sealright.

For meringue recipes, I prefer to use pasteurized eggs. Pasteurized eggs are pasteurized to kill any germs, and are safe for foods such as meringue, which otherwise may not get enough cooking. Pasteurized eggs are available in most supermarkets these days are available, but if they are not available in your area, you can use pasteurized egg white powder, which can be found in your baking section to be replaced. (Only for the whites, not the egg yolk substitute.)

Put the eggWhites to room temperature to propose. This is the whips and lead to more volume in your meringue.

Serious cooks keep a copper bowl to beat egg whites in her, but I make meringue just fine in my ceramic bowl. I do not want plastic, because the bowl must be absolutely clean. Is any trace of oil or grease cling to plastic could keep the whites from beating properly. This applies to both clubs, too. Make sure that they are absolutely clean.

LemonMeringue Pie Recipe

1 baked pie shell

Filling:

3 / 4 cup sugar

5 tablespoons cornstarch

1 / 3 cup lemon juice

1 / 2 cup cold water

3 egg yolks from pasteurized eggs, save whites for meringue

1 cup boiling water

2 tablespoons butter

grated rind of 1 lemon

Meringue

3 egg whites from pasteurized eggs,

3 tablespoons sugar

Combine sugar, cornstarch, lemon juice and cold water in a saucepan.Add the yolk.Mix well.

Add the boiling water, bring to a boil again and simmer for 1 minutes.

Remove from heat and stir in the lemon peel and butter.

Pour into pie shell.

Make the meringue:

Beat the egg whites until stiff. Stiff will hold its shape when mounded.

Little by little sugar, a tablespoon at a time. Beat until combined and no sugar crystals remain.

Spread on the cake. Spread the meringue to the edge of the cake, so that pie with the sealShell.

Bake at 325 degrees until golden brown.

I hope you will find this lemon meringue pie recipe. It quickly becomes a favorite family.

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