Have you ever tried to make your own meringue pie? I have to admit that this is my first attempt in making lemon meringue pie and surprisingly, it turns out great. The balance of sweetness and sourness is incredible, everyone should give it a try if you never made one in your life. This recipe is adapted from one of my favorite blog, Kitchen Parade. If you're busy and want to skip the "making piecrust" step, feel free to buy store-bought piecrust.
Here's a neat trick to know if your egg whites have reached stiff peaks found on Christine Cushing's cooking show (Fearless in the Kitchen). Simply invert the bowl of egg whites and hope that they would not fall on the ground. Another trick is found on the Dark Chocolate Mousse post.
Preparation Time: 20 mins
Cooking Time: 15 mins
Baking Time: 15-20 mins
1 baked pie shell or 1 store-bought graham pie crust
1/2 cup sugar
3 1/2 tbsp cornstarch
1/2 tsp salt
1 1/2 cup water
3 tbsp butter
4 egg yolks
2 lemons, juiced and zested
4 egg whites
pinch cream of tartar
1/2 cup sugar
1. Preheat oven to 350F.
2. Filling: In saucepan, stir sugar, cornstarch, salt and water. Turn to medium heat, cook until it bubbles, stir often.
3. Cook for an additional 3 mins, stir constantly. Turn heat off.
4. Beat egg yolks in bowl, then add in half cup of the hot mixture, immediately whisk.
7. Meringue: In large bowl, beat egg whites and cream of tartar until frothy. Gradually add in the sugar. Beat until stiff peaks.
9. With a spoon, spread meringue around the perimeter. Don't cover edges. Fill the center.