Easy Lemon Meringue Pie Recipe
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In addition to the acid from cream of tartar and the use of sugar the cornstarch helps the meringue hold its shape and keep it from weeping or shrinking when baked in the pie.
Easy lemon meringue pie recipe. Whisk egg yolk mixture back into remaining sugar mixture. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. Bake for 10 to 12 minutes or until meringue is golden.
The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. This can take 10 15 minutes but don t rush it. Preheat the oven to 375 f.
I was so pleased to discover that my wonderful lemon meringue pie recipe that took years to perfect is just as good if not better when made lactose and gluten free. Cook over medium medium high high whisking constantly until thickened it will be thick slightly thicker than pudding when warm. Measure 450ml 16fl oz of water into a pan and bring to the boil.
In a medium saucepan whisk together the sugar water corn starch egg yolks lemon juice and lemon zest. Remove from heat and stir in butter. Cook over medium high heat stirring frequently until mixture comes to a boil.
The meringue should completely cover the lemon mixture. The best lemon meringue pie trick i learned also from shirley corriher is to add a gelled cornstarch and water mixture to the meringue. Stir in water lemon juice and lemon zest.
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