Lemon Meringue Pie
Meringue had been used in Europe since around the 1600s. The first lemon meringue pie came from Elizabeth Goodfellow from Philadelphia. In her cooking school in the early 1800s, Mrs. Goodfellow incorporated more of a lemon custard or a cream pie with the meringue.Visit our "When Life Gives You Lemons" post – https://thecultureties.com/lemons
For the filling:
- 1 store bought pie crust or your own pie crust recipe
- 8 ounces sugar, preferably caster sugar or superfine sugar
- 3 ounces cornflour
- 12 fluid ounces water
- 2 lemons
- 3 egg yolks
For the topping:
- 3 egg whites
- 3 ounces sugar, preferably caster sugar or superfine sugar
For the Pie Crust:
- Line the pie dish with your pastry crust and pre-bake for 20 minutes or follow instructions for store-bought pie crust.
- After baking pie crust be sure your oven temperature is at 350°.
Make the Filling:
- Mix the sugar and cornflour with a little of the water to make a smooth paste.
- Grate the lemon peel and squeze the juice. Add the peel and juice to the cornflour mixture with the remaining water and salt. Bring slowly to the boil, stirring until thickened.
- Cool the mixture slightly, then beat in the egg yolks thoroughly. Pour into the pastry crust.
For the Topping:
- For the topping, whisk the egg whites until stiff, whisk in half the sugar, then fold in the remaining sugar. Pipe or spoon the meringue over the lemon filling.
- Bake in the oven at 350° for 15-20 minutes, until the meringue is a light golden brown.
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