Park Slope Recipes from Tiny New York Kitchen: Victoria's Lemon Meringue Pie

Lemon Meringue Pie

For a perfectly shaped slice, before cutting the meringue topped pie, dip the knife in water and do not dry it off before you cut the piece. This prevents the meringue from sticking to the knife.

INGREDIENTS:

• 1 Cup Sugar
• 2 Tablespoons Unbleached Flour
• 3 Tablespoons Cornstarch
• 1/4 Teaspoon Salt
• 1 1/2 Cups Water
• 2 Juiced & Zested Lemons
• 2 Tablespoons Butter
• 4 Beaten Egg Yolks
• 1 Nine Inch Baked Pie Crust
• 4 Egg Whites
• 7 Tablespoons Sugar

DIRECTIONS:

In a medium size saucepan whisk together 1 cup of sugar, flour, cornstarch and
salt. Stir in the water, lemon juice and lemon zest. Cook over a medium high
heat. Make sure to stir frequently. Cook until the mixture comes to a boil. 

Stir in the butter. In a small size bowl beat the egg yolk and then gradually whisk in 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the
remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture becomes thick.

Remove from the heat and pour the filling into the baked pastry shell. Preheat the oven to 350° F.

For the meringue you will need to get either a large glass or metal bowl. Whip the egg whites until they are foamy. Add the 7 tablespoons of sugar gradually. Continue to whip until stiff peaks form. 

Spread the meringue over the pie and make sure to seal the edges at the crust. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and cool.  Refrigerate and serve. Serves 8 people.