Luscious Lemon Pie
To make a Lemon Meringue Pie, combine sugar, cornstarch, salt, lemon juice, and orange juice in a saucepan, and cook until the mixture comes to a boil. Gradually add the hot mixture to beaten egg yolks, return to the saucepan, and cook for 2 more minutes. Stir in lemon rind and pour into a pie crust. For the meringue, beat egg whites, cream of tartar, and sugar until stiff peaks form, and spread over the filling. Bake until the meringue is lightly browned. Allow the pie to cool before serving.
Equipment
- Medium-sized saucepan
- measuring cups
- spoons
- Rotary beater or whisk
- Mixing Bowl
- Pie dish or pan
- Oven
Ingredients
- 1 1/2 cups Sugar - 375 ml
- 1/3 cup Cornstarch - 80 ml
- 1/8 tsp Salt - 0.5 ml
- 12 oz Plain Yogurt - 350 g
- 1/4 cup Lemon Juice - 60 ml
- 1/4 cup Orange Juice - 60 ml
- 3 Egg Yolks - 3
- 2 tsp Grated Lemon Rind - 10 ml
- Corn Flake Pie Shell (recipe Follows)
- 3 Egg Whites - 3
- 1/4 tsp Cream Of Tartar - 1 ml
- 1/3 cup Sugar - 80 ml
Notes
To make the filling, start by combining 1 1/2 cups (375 ml) of sugar, cornstarch, and salt in a heavy medium-sized saucepan. Add the lemon juice and orange juice and stir or beat with a rotary beater until the mixture becomes smooth. Place the saucepan over high heat and cook while stirring constantly until the mixture comes to a boil. Reduce the heat to low and continue cooking and stirring for an additional 2 minutes.
Next, beat the egg yolks and gradually add about half of the hot mixture to the yolks, stirring constantly. Return the mixture to the saucepan and continue cooking and stirring for an additional 2 minutes. Remove from heat and stir in the lemon rind. Allow the mixture to cool to lukewarm and then pour it into a Corn Flake Pie Shell.
Preheat the oven to 400°F (205°C). To make the meringue topping, beat the egg whites and cream of tartar until foamy. Gradually add 1/3 cup (80 ml) of sugar, about 1 tbsp (15 ml) at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. Spread the meringue over the filling in the pie, sealing it to the pie shell all around. Bake for 8 to 10 minutes, or until the meringue is delicately browned. Allow the pie to cool before serving.
Nutrition
Calories: 500kcal
