My Lemon Meringue Pie

My Lemon Meringue Pie



click on image for a tutorial slideshow....

1 Prepared pie crust
3 gramcrackers
brake up the crackers into crumbs in a plastic bag, place into the bottom of the pie pan over the crust and bake until edges of crust are golden brown.

Filling

1 cup sugar
1/4 cup constarch
1/8 tsp. salt
6 egg yolks
1 1/2 cups water (room temp)
1 tbsp. lemon zest
Juice from 3 fresh lemons

Whisk sugar, cornstarch, salt in a saucepan
add egg yolks, immediately but gradually whisk in water
Bring mixture to a simmer over medium heat, whisking regularly, until thickened
Add in lemon zest once starts to begin to thicken
Remove from heat, , then juice and finally butter (keep warm until meringue is made)

Meringue

1 TBSP. cornstarch
1/3 cup water
1/4 tsp. cream of tarter
1/2 cup sugar plus 1 tablespoon
6 egg whites
1/4 tea vanilla
Mix cornstarch & water ina sauce pan, bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.
In a large mixing bowl, mix cream of tarter and sugar together
Beat egg whites w handmixer until frothy
add vanilla
beat in sugar mixture, 1 tbsp at a time
then drop in cornstarch mixture 1 tbsp. at a time until stiff peaks form.


Pour warm lemon filling into crust

Distribute meringue evenly over the top, starting w/ the edges, and then the middle

NOTE: Make sure it attaches to the crust.
Lifting with the back of a spoon, to create peaks in the meringue

Bake at 325 (remember to preheat) until golden brown, about 20 minutes

COOL COMPLETELY BEFORE SERVING

Oh ya just a little
NOTE: when you are at this stage


right before it starts thickening I strain the curd, makes for a smoother pie
and then place back into the sauce pan and continue (I do this about 3 or 4 mintues once I have started cooking the curd)