Luke's Lemon Meringue Pie
The fresh flavor in this bright yellow pie comes from candied lemon peel and fresh lemon juice.
Ingredients
Directions
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Prepare Rich Almond-Pastry for Single-Crust Pie; set aside. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in a large bowl. Set aside.
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Filling:
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In a medium saucepan, combine 1 1/3 cups sugar, flour, cornstarch, and 1/4 teaspoon salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Whisk until smooth. Pour into pie crust.
Meringue:
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Add salt to egg whites in bowl. Beat egg white mixture with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
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Immediately spread meringue over warm filling, carefully pushing meringue to the crimped pastry edge to seal well and to prevent shrinkage. Bake in a 325°F oven for 35 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Cover loosely and refrigerate at least 2 hours before serving (meringue may bead slightly as it chills).