When I first starting making pies, I went with the store bought package of filling and followed the directions. It was good. Then I switched it up by putting some fresh lemon juice in with the mix and it was Great. Now I've realized it isn't that hard (and cheaper) to make it by scratch and it is FANTASTIC!
|My Pampered Chef pie plate ~ a little deeper than normal.|
It's stoneware and bakes so evenly.
|Mix 1 1/2 cups white sugar, 1/4 cup cornstarch, 1/4 tsp salt.|
|Pie dough waiting to be rolled out|
|Making sure it is larger than my pie plate|
|I sprinkle flour in the bottom|
|I roll out onto wax paper (from the cereal boxes) and then|
flip it over onto my pie plate
|Remove wrap and place inside the pie plate|
|I flip the edges under and press gently along the top edge|
|Poke fun at the crust ~ the holes help it not shrivel up to a tiny tart :)|
|Add 1 1/3 cups water to dry ingredients in the pot and stir|
|Separate your egg whites/yolks.|
I used 4 baby eggs as they were smaller and boy, did they puff up!
Now it is time to zest your fresh lemon and squeeze out the juice. You want 1/2 cup of juice.
|My zester my hubby bought me in August 2003.|
|Heat up your water/sugar mix and stir stir stir|
|Beat your egg yolks. Slowly add some cooked filling mix to the yolks.|
|Cooking your pie crust ... and yes, it shrinks a little.|
|When your filling looks cooked, add 2 tbsp butter and your 1/2 cup lemon juice.|
|Then add your zest ~ but first remove your wisk!|
It gets all tangled around it otherwise. Switch to a spatula!
|Stir it up with your spatula...smells wonderful!|
|Cooked pie crust|
|1/4 cup white sugar, 1/4 tsp cream of tartar and 4 little egg whites|
|Starting to whip the meringue ~|
Slowly add 1/4 cup white sugar and 1/4 tsp cream of tartar
|Whipped egg white ~ white and forms stiff peeks when you lift your beater out|
|Filling up the cooked pie crust. Next time I will either make more|
filling, or use a smaller pie plate.
|The cook needs to take a quick lick to make sure it|
doesn't taste horrid or anything...then wash your spatula of course
|Try to make some nice swirls and peeks in it|
|Lemon Meringue Pie ~ Did not taste burnt at all, just a little browned on top|
I think it took about 10 minutes at 375F. This is something you watch and not leave unattended :)
|Pie was very much enjoyed!|
Lemon Meringue Pie
1 1/2 cups white sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/3 cup water
3 eggs, separated ~ yolks beaten
2 tbsp butter
1/2 cup lemon juice
1 tsp lemon peel (or slightly more)
1 tsp lemon extract (which I never have)
BAKED pie crust 9in.
3 egg whites
1/4 tsp cream of tartar
1/4 cup white sugar