Desserts recipes |
Lemon Meringue Pie |
1 9-Inch baked pie shell 1 1/4 C sugar 6 Tbsp Cornstarch-Clearjel( Modified Food Starch) 2 C water 1/3 C lemon juice 3 egg yolks 2 Tsp lemon extract 2 Tsp white vinegar 3 Tbsp butter |
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick--- about 25 minutes ( I use a heavy cast aluminum pan with a low heat. I don;t like cooking with double boiler) I stir conntinuously with a wire wisk until thickened. Turn heat off. Add butter, vinegar, and lemon extract and stir till thoroughly blended and butter is melted. Pour mixture into 9-inch pie shell and let cool. Cover with Meringue and brown in oven. You want the peaks to lift up when you take the beaters out and then gentlyfold over on the tops. Kinda like a soft serve ice cream cone. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer to high again and beat well. |