6 Surprising Dessert Recipes, #5
If you can resist this lemon meringue pie you must be magical. Everyone loves a good ‘ol fashioned lemon meringue pie! Take a look at what my friend Barbara from the Bless Us O lord food blog had to say about this magnificent recipe:
This dessert is a favorite in my house with my husband and all my children (especially my men folk) — they are all lemon lovers. I can take it or leave it, but the challenges presented in making one keep me interested in creating the perfect pie. If you’ve ever made a lemon meringue pie, you know those challenges — creating a filling that holds up and doesn’t run all over the plate when sliced, and creating a meringue that neither shrinks up nor weeps like a teenage girl.
That last sentence…haha!
one recipe for a 9″ pie crust, prebaked and cooled
1-1/2 c. Domino sugar
1/4 c. Argo cornstarch
3 T. Gold Medal all-purpose flour
1/4 t. Morton salt
1-1/2 c. water
3 egg yolks, lightly beaten
2 T. Kerrygold butter
1/3 c. lemon juice
1 t. lemon extract
4 egg whites
1/4 t. cream of tartar
6 T. sugar
1/4 t. McCormick vanilla
Pre-bake pie crust and cool.
In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter until melted. Stir in lemon juice and extract. Pour hot filling into crust.
Beat four egg whites with cream of tartar.
Slowly sprinkle in sugar and add extract, beating on high until whites are stiff and glossy and hold their peaks. Spread carefully and evenly over hot filling and push meringue up against edges of crust. Bake at 350 degrees for about 15 minutes, until peaks are golden brown — being careful not too brown too much. Cool for at least and hour and then refrigerate to serve chilled or serve at room temperature. Refrigerate any leftovers.
Recipe and image courtesy of Bless Us O Lord.
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Quick Tip: I like to allow the meringue to get a bit browned on top. It gives the peaks a nice look.