Kate's Cuisine

Nov 15 2010

Lemon Meringue Pie

1 cup white sugar $0.19
2 tablespoons all-purpose flour $0.04
3 tablespoons cornstarch $0.81
1/4 teaspoon salt $0.01
1 1/2 cups water Free
2 lemons, juiced and zested $1.30
2 tablespoons butter $0.12
4 eggs, divided into whites and yolks $0.68
1 pie crust from Flaky Pie Crust recipe, unrolled and placed in greased pie plate  $0.89
6 tablespoons sugar $0.06

Total Cost   $4.10

1.) Preheat oven to 350 degrees Fahrenheit.

2.) To make lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and 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. 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 pastry into pie crust.

3.) To make meringue: In a large glass or metal bowl, whip eggs whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

4.) Bake in preheated oven for 10 minutes or until meringue starts to brown.

5.) Remove and allow to cool. For best results, place in fridge overnight so that meringue completely chills.

6.) Serve and enjoy!

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