This is the great lemon meringue pie! A tangy, creamy lemon custard filling topped with a mile-high meringue sauce. Make this every time you need a great dessert.
* ingredients :
° 1 cup white sugar
° 2 tablespoons all-purpose flour
° three tablespoons cornstarch
° 1/4 teaspoon salt
° 1 half cups water
° 2 lemons, squeezed and grated
° 2 tablespoons butter
° four egg yolks, scrambled
° 1 (9-inch) pie crust, baked
° four egg whites
° 6 tablespoons white sugar
* Directions :
Preheaat oven 350 degrees
To make the lemon filling: In a medium saucepan, whisk collectively 1 cup sugar, flour, cornstarch, and salt. Adding water, lemon juice & lemon peel. Cook over medium heat, stirring constantly, till combination boils. Stir in butter. Place the egg yolks in a small bowl and progressively beat in ½ cup of the new sugar combination. Whisk the egg yolk combination again with the rest of the sugar combination. Bring the combination to a boil and keep to cook, stirring constantly, till thickened. Remove from heat. Pour the filling into the baked pastry crust.
To make the meringue: In a large glass or metallic bowl, whisk the egg whites till foamy. Gradually add sugar and keep to beat till stiff peaks form. Spread the meringue at the pie, to seal the edges on the crust.
Bake in preheated oven for 10 minutes, or till meringue is golden brown.
Enjoy !
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