LEMON PIE, No. 1
This classic Lemon Pie recipe offers a delightful balance of sweet and tangy flavors, perfect for any occasion. The flaky, golden crust cradles a creamy, rich lemon filling, topped with a light and airy meringue. This comforting dessert is sure to impress with its refreshing taste and beautiful presentation. The combination of the buttery crust, the zesty lemon custard, and the sweet meringue creates a truly satisfying experience.
Ingredients
- 1 pie crust Prepared pie crust (Quantity estimated (not specified in original recipe))
- 1 each Large lemon
- 1 cup Water
- 1 cup Granulated sugar
- 4 each Egg yolks
- 1 teaspoon Cornstarch
- 1 teaspoon Butter
- 4 each Egg whites
- 2 tablespoons Powdered sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Cream of tartar
Instructions
- 1Preheat oven to 400°F (200°C). Cover the reverse side of a deep pie-plate with a prepared pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and set aside.
- 2Grate and peel the lemon, then squeeze out all the juice. Place the lemon peel and juice in a cup of boiling water. Add the sugar. In a separate bowl, lightly beat the egg yolks. Gradually whisk in the boiling lemon mixture. Return the mixture to the saucepan and bring to a boil.
- 3In a small bowl, wet the cornstarch with a little cold water. Add the butter to the boiling lemon mixture. When the mixture has thickened, remove from the heat and let it cool.
- 4Beat the egg whites until stiff. Gently fold half of the meringue into the cooled lemon mixture. Reserve the remaining meringue for the top of the pie.
- 5Pour the lemon cream into the baked pie crust. Spread the remaining meringue over the top. In a separate bowl, add the powdered sugar and cream of tartar to the remaining beaten whites. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown. Let the pie cool completely before serving.