I know it is January. . .
I know you are supposed to be healthy. . .
but if you have a weak moment. . .
oh my word. . .
this Lemon Meringue Pie is amazing!
I came across this recipe on cute Meg's blog, Henning Love, . . .
and I love her even more for introducing me to this pie!
Lemon Meringue Pie
1 pie crust
1 1/2 cups sugar
1/3 cup cornstarch
1 1/4 cup of water
1/2 cup of lemon juice
3 tablespoons butter
2 teaspoons of lemon zest.
4 egg whites
1/2 teaspoon of cream of tartar
1/2 cup of sugar.
Pre-bake your pie crust according to the directions on the box.
After you have baked your pie crust, turn the oven temperature to 325 degree.
To make the filling, in a saucepan, combine the sugar and cornstarch.
Gradually add the water and stir.
Cook over medium heat, about 7-9 minutes until it is fully boiling.
While the mixture is coming to a boil, beat the four eggs, zest your lemon and squeeze them for the juice.
Once the sugar and water mixture has come to a boil, put 1/2 cup of the mixture into the beaten eggs.
Then give that a quick stir and pour it all back into the saucepan until the mixture thickens.
Once it has thickened, add the lemon juice, butter and lemon zest to the saucepan and stir!
Remove the saucepan from the heat and set the mixture aside.
In your mixer, pour the 4 egg whites, cream of tartar, and sugar. Whisk until it develops peaks. Pour the filling into the pie crust and top the filling with the meringue.
Bake the pie for 25-30 minutes.
Let pie chill in the refrigerator for at least 2 hours before serving.