Lyons Family Cookbook

Lemon Meringue Pie

--- PIE FILLING ---

2

cups

sugar

1/2

cup

cornstarch

1/2

tsp

salt

2

cups

cold water

8

egg yolks

1

Tbs

lemon zest

2/3

cup

fresh lemon juice

6

Tbs

butter

2

tsp

vanilla extract

1

pre-baked 9" pie shell, using Fool-Proof Pie Crust recipe

--- SWISS MERINGUE ---

1 1/2

cups

sugar

6

egg whites

1

PIE FILLING: In a large saucepan, combine sugar, cornstarch, and salt. Gradually whish in 2 cups water. Bring to a boil over medium-high heat. Boil for 1 minute, whisking constantly. Remove from heat.

2

In a medium bowl, lightly beat egg yolks, Slowly add 1 cup hot sugar mixture to egg yolks, whisking constantly. Add egg mixture to remaining hot sugar mixture in saucepan, whisking constantly. Cook over medium heat for 2 to 3 minutes, whisking constantly, or until mixture is thickened. Whisk in lemon zest, lemon juice, butter, and vanilla. Cook for 1 to 2 minutes, whisking constantly, or until mixture is thick and smooth. Spoon mixture into pie curst. Cover with plastic wrap, and chill for at least 4 hours.

3

SWISS MERINGUE (Makes about 4 cups): In the top of a double boiler, whisk together sugar and egg whites. Cook over simmering water, whisking constantly, 3 to 4 minutes or until mixture reaches 140° on a candy thermometer and sugar dissolves. Remove from heat, and pour into a large bowl. Beat mixture at high speed with a heavy-duty stand mixer for 10 minutes. User immediately.

4

Spread Swiss Meringue over chilled lemon mixture. Serve immediately, or chill for up to 2 days. Note: Broil pie for 1 to 2 minutes to brown meringue, if desired.

Recommend "Foolproof Pie Dough (crust)" recipe in this cookbook. Rising up over this pie's tart, smooth lemon filling is a no-fail meringue that's the silkiest cloud of confection I have ever tasted. It's almost buttery or like creamy divinity. I've made --- and eaten --- many meringues in my day, and this Swiss Meringue is a force to be reckoned with. Luckily, it's simple to make. You'll need a double boiler, a candy thermometer, and my easy instructions. The meringue is snow white, but if you want it lightly browned like a conventional meringue, pop it under the broiler for a minute or two. -- Paula Deen.

Source

Source: Cooking with Paula Deen