Lemon Meringue Pie with a Twist

This is my (Kyra's) lemon-lime meringue pie! Is delish ^_^ I used a base recipe from my old and worn Betty Crocker book, with some alterations.
1/2 cup sugar
4 tsp cornstartch
1/2 cup cold water
4 large egg whites
1/8 tsp salt

3 large egg yolks
1 1/2 cups sugar
1/3 cup and 1 Tbsp cornstarch
1 1/2 cups water
3 Tbsp butter
1 Tbsp blended lemon lime zest, to taste
1/2+ cup lemon-lime juice

How much lemon to lime you do depends on your personal preference, I did three lemons, two limes, and one lime for garnish. I also was heavy on both zest and juice because I like it VERY tart. This is the only pie I want to actually make me pucker, and its wonderful! Also, for anyone who doesn't know, nuke your lemon/lime for about 15 seconds, roll it on the cutting board, zest then juice for the most juice, and if you can, ALWAYS use fresh juice it just tastes so much better!

Have a pie crust of choice ready, preheat oven to 350 and begin with the meringue. Mix the sugar and cornstarch in a saucepan, stir in water and cook over medium heat stirring constantly until it thickens and boils. Continue boiling and stirring for one minute then set it aside off the heat and move on to the filling for now.

Beat egg yolks with a fork in a small bowl and set aside. Mix sugar and cornstarch for filling in a 2-quart pan and gradually stir in water. Cook over medium heat, stirring constantly until it thickens and boils, then continue stirring and boiling for one minute. Look familiar? Stir at least half of this mixture into the eggs then stir it back into the pot. Boil and stir for a minute, then remove from heat. Stir in butter, zest, and juice. Press on plastic wrap so it doesn't make a scum.

Back to meringue. Beat egg whites and salt in a large bowl on high, or if your lucky like my Mama use your Kitchenaid mixer, because it's awesome. Beat it on high until soft peaks JUST start to form and gradually beat in the sugar cornstarch mix until it makes stiff peaks.

Spoon meringue filling into pie crust, top with meringue making sure to seal the edges so it doesn't pull. Back for 15 minutes, until merginue lightly browns. Set to cool for two hours out of moisture and draft, then cover and put it in the fridge.

Once its cool, slice and enjoy!

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