Lemon Meringue Pie 2

Lemon Meringue Pie
Yields 1
From scratch or from the can, this is a great pie !! I am going to give you 2 recipes, one from scratch and the other using can filling.
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Ingredients
  1. Scratch Filling
  2. Pie shell, 9 inch 1 ea
  3. Sugar 1-1/2 cup
  4. Flour 3 Tbsp.
  5. Cornstarch 3 Tbsp.
  6. Water 1-1/2 cups
  7. Salt 1/4 tsp
  8. Egg yolks 3 each
  9. Butter 2 Tbsp
  10. Lemon juice & zest 2 lemons
  11. or
  12. 2 cans lemon filling
  13. Meringue
  14. Egg whites, room temperature 3 each
  15. Cream of tartar 1/2 tsp
  16. Sugar, granulated 6 Tbsp
Instructions
  1. Pre-bake pie crust; set aside. Combine sugar, flour, cornstarch, and dash of salt in medium sauce pan. Gradually stir 1-1/2 cups water. Cook, stirring constantly, over medium high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Beat eggs yolks slightly. Gradually stir 1 cup of hot filling into the yolks. Return the mixture to the sauce pan and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently. Pour hot filling into pre-baked pie crust.
  2. For can filling - Place 2 cans lemon pie filling in a pre-baked pie shell.
  3. Combine eggs whites and cream of tartar; beat at medium speed until soft peaks form. Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely dissolve. Spread meringue over pie filling, being careful to seal to the edge of the crust. Bake in a 350°F oven for 15 minutes. Cool on a wire rack. Chill until serving time.
Here’s a few tips
  1. The mixing bowl must be clean and dry, no water or oil in the bowl or on the beaters.
  2. No egg yolks at all in the egg whites, even a very little yolk could cause the meringue to fall.
  3. Have the egg whites at room temperature; they mix much better.
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