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