Ingrédients pour Blue Ribbon Mile High Lemon Meringue Pie
- Unbaked 9 Inch Pie Shell
- Sugar
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ¼ cups water (adjust if using more lemon juice)
- Egg Yolks
- Zest of 2 lemons
- Juice of 3-5 medium lemons
- 4 tablespoons (½ stick) unsalted butter
- Egg Whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
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Comment préparer Blue Ribbon Mile High Lemon Meringue Pie
- **Prepare the Pie Crust:** Preheat oven to 400°F (200°C). Place a 9-inch pre-made or homemade pie crust in a pie plate and flute the edges. Prick the bottom and sides of the crust with a fork. Bake for 5 minutes.
- **Make the Lemon Filling:** In a medium saucepan, whisk together 1 ½ cups granulated sugar, ¼ cup cornstarch, 2 tablespoons all-purpose flour, and ½ teaspoon salt.
- Gradually whisk in 1 ¼ cups water until smooth. Bring to a boil over medium heat, whisking constantly. Cook for 3 minutes, or until thickened.
- **Temper the Egg Yolks:** In a separate bowl, lightly beat 6 large egg yolks. Slowly whisk about half of the hot sugar mixture into the egg yolks. Then, slowly pour the egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
- **Finish the Filling:** Return the saucepan to medium heat. Bring to a boil, stirring constantly, and cook for 3 minutes more. Remove from heat.
- Stir in the zest of 2 lemons, the juice of 3-5 medium lemons (adjusting water if using more lemon juice), and 4 tablespoons (½ stick) of unsalted butter. Stir until the butter is melted and the filling is smooth and thick.
- Cover the saucepan and set aside to keep warm.
- **Make the Meringue:** Preheat oven to 350°F (175°C). In a clean, large bowl, beat 6 large egg whites with ½ teaspoon cream of tartar until soft peaks form.
- Gradually add ¾ cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in 1 teaspoon vanilla extract.
- **Assemble and Bake:** If the filling has cooled, gently reheat it over low heat, stirring constantly, before spooning it into the baked pie shell.
- Spoon the meringue over the filling, sealing the edges to the crust. Bake for 15-20 minutes, or until the meringue is golden brown and firm.
- **Cool and Serve:** Let the pie cool completely at room temperature for at least 4 hours before serving. This allows the filling to set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
227g
Fat
28g
Carbs
24g
