Recipe: Lemon Meringue Pie

  • Updated: March 13, 2013 - 5:46 PM
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Foil and beans on the crust while you bake it keeps it from bubbling up

Photo: Tom Wallace , Star Tribune

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LEMON MERINGUE PIE √

Serves 8.

Note: This pie is best served the day it’s made. After cooling thoroughly, keep it in the refrigerator. Slice with a sharp knife dipped in hot water. You can make your own superfine sugar by whirring granulated sugar in a food processor or blender for 1 minute. (Drape with a dish towel to contain any sugar dust.) Recipe adapted from “The Joy of Cooking.”

For the cornstarch paste:

• 1 tbsp. cornstarch

• 1/3 c. water

 

For the crust:

• Homemade or pre-made pie crust for 9-in. pie

 

For the filling:

• 2 to 3 tsp. grated lemon zest (from 2 lemons)

• 1/2 c. strained lemon juice (from 2 to 3 lemons)

• 4 egg yolks

• 1 1/4 c. sugar

• 1/3 c. cornstarch

• 1/8 tsp. salt

• 1 1/2 c. water

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  • The filling.

  • Lemon peels for filling.

  • Lemon Juice for filling.

  • The making of the filling

  • The making of the filling.

  • The making of the meringue.

  • Scrape the still-warm lemon filling into the pie crust.

  • The making of the meringue.

  • The making of the meringue.

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