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Hand crafted Lemon Meringue Pie


Hand crafted Lemon Meringue Pie




o 1 glass white sugar

o 2 tablespoons all-purpose flour

o 3 tablespoons cornstarch


o 1/4 teaspoon salt

o 1 1/2 glasses water

o 2 lemons, juiced and zested

o 2 tablespoons butter

o 4 egg yolks, beaten


o 1 (9 inch) pie outside, baked

o 4 egg whites

o 6 tablespoons white sugar

Hand crafted Lemon Meringue Pie

Hand crafted Lemon Meringue Pie new york times recipes

How To Form Hand crafted Lemon Meringue Pie

Preheat stove to 350 degrees


To Make Lemon Filling: In a medium pan, whisk together 1 glass sugar, flour, cornstarch, and salt. Mix in water, lemon juice and lemon get-up-and-go. Cook over medium-high warm, mixing

regularly, until blend comes to a bubble. Mix in butter. Put egg yolks in a little bowl and continuously whisk in 1/2 glass of hot sugar blend.Whisk egg yolk blend back into remaining sugar

blend. Bring to a bubble and proceed to cook whereas blending continually until thick. Evacuate from warm. Pour filling into prepared baked good shell.

To Make Meringue: In a expansive glass or metal bowl, whip egg whites until frothy.Include sugar steadily, and proceed to whip until solid crests frame. Spread meringue over pie, fixing the

edges at the crust.


Bake in preheated stove for 10 minutes, or until meringue is brilliant brown.

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