Lemon Meringue Pie / Lemon Curd
This is one of my favorite recipes, from the Better Homes & Gardens Cookbook.
30 minutes to prepare the pie filling (which is also home-made lemon curd)
1 hour to cool
10 minutes to prepare meringue
12-15 minutes to toast meringue
Total Time about 2 hours, plus time to cool before serving
Organize before you start
1 1/2 c sugar
3 Tbsp cornstarch
3 Tbsp flour
Dash salt
3 slighten beaten egg yolks
1/2 tsp grated lemon peel
2 Tbsp butter
1/3 c lemon juice
One 9″ baked pastry shell
3 egg whites
1 tsp lemon juice
6 Tbsp sugar
_________________
Pie Filling
Mix in Saucepan:
1 1/2 c sugar
3 Tbsp cornstarch
3 Tbsp flour
Dash salt
Gradually blend in:
1 1/2 c hot water
Bring to boiling over high heat, stirring constantly.
Reduce heat to medium, cook & stir 8 minutes more.
Remove from heat.
Stir small amount of hot mixture into:
3 slightly beaten egg yolks
Return to hot mixture.
Bring to a boil over hight heat, stirring constantly.
Reduce heat to low, cook & stir 4 minutes longer.
Remove from heat.
Add:
1/2 tsp grated lemon peel
2 Tbsp butter
Gradually stir in 1/3 c. lemon juice.
Cover entire surface with clear plastic wrap, sealing out air.
Cool 10 minutes.
Pour into cooled pastry shell.
Cool to room temperature - about 1 hour.
________________________________
Meringue - preheat oven to 350º
Beat till soft peaks form
3 egg whites with
1 tsp lemon juice
Gradually add, beating till stiff peaks form & sugar is dissolved
6 Tbsp sugar
Spread meringue over filling, sealing to edges of pastry.
Bake at 350º for 12-15 min or till meringue tips are golden.
Cool before serving.
Garnish with mint leaves