Is there any pie that says “Summer” more than the basic lemon meringue pie? This is a simple and delicious pie that is made from the most meager ingredients. As I put together the ingredients for this pie I was curious about other combinations that could used as alternates to the lemon juice. Orange juice, lime juice, cherry juice, pineapple, apricot nectar? I wonder. I am curious. I plan to experiment to see what happens, but what I believe will be the result is that the thing that makes this pie so delicious is the tangy sour lemon along with the sweetness. Perhaps other juices will work well if some lemon juice is also included. We’ll see. Has anyone else experimented with this combination using the basic principles for creating the lemon meringue?
- 1 cup white sugar
- 2 tbs flour
- 3 tbs cornstarch
- ¼ tsp salt
- 1-1/2 cups water
- 2 lemons, juiced
- 2 tbs butter
- 4 egg yolks, beaten
- 9 inch pie crust baked
- 4 egg whites
- 6 tbs sugar
- In a medium saucepan whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water & lemon juice (and some lemon zest if desired).
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture.
- Whisk egg yolk mixture back into the remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thickened. Remove from heat.
- Pour filling into baked pie crust shell.
- In a large glass or metal bowl whip egg whites until foamy.
- Add sugar gradually, and continue to whip until peaks form.
- Spread the meringue over the pie sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Sweet & Tart by DebraJ
I did not receive any compensation or free gifts to create this post. The ideas and opinions are my own.