Nov 24, 2010
Lemon Meringue Pie
What you will need for the rectangular pan is:
Graham cracker crust:
1 1/2 pkg. graham crackers (12 crackers)
1/4 C. butter
3 Tbsp. sugar
In a food processor crumb crackers. Add butter and sugar. Pour into pan and press down with the back of a small bowl. Cook in a 400 degree oven for 6 minutes.
Meanwhile start the lemon filling in a pot:
2 C. sugar
3/4 C. cornstarch
1/2 tsp. salt
1 C. cold water
2/3 C. lemon juice
6 egg yolks, beaten (save whites for topping)
3 Tbsp. butter
3 C. warm water
Mix sugar, cornstarch, and salt. Whisk in cold water and lemon juice until smooth. Add egg yolks, blending thoroughly. Add butter and warm water. Stir constantly with wooden spoon over medium heat. Reduce heat slightly as mixture thickens. Boil slowly for 1-2 minutes. Remove from heat and add a few drops of yellow food coloring. Pour on top of crust to cool.
6 egg whites
1/2 tsp. cream of tartar
1/2 C. sugar
Beat egg whites in glass bowl until frothy. Add cream of tartar. Beat on high speed until whites lose foamy appearance and bend slightly when beaters are removed. Form peaks. Reduce speed to medium while adding sugar. Return to high speed and beat until stiff. Glossy peaks still form. Place meringue on hot filling in several mounds around the pie. With spatula push meringue gently against the edges-scaling the wall. Cover rest of pie by swirling from edge to center. Form decorative peaks. Bake at 350 degrees for 7 minutes. Check on it, if cooked too long the top of the peaks can burn. Finish product should be golden brown. Cool away from drafts. Dip knife in hot water to slice.
Recipe idea from mother in law: Kathy