Granini's Lemon Meringue Pie

Granini's Lemon Meringue Pie

Ingredients:

One baked Pie Crust (for a recipe, click here: prebaked pie crust)

For the filling:
1 cup plus 3 tablespoons granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups cold water
5 egg yolks
2/3 cup lemon juice
1 tablespoon grated lemon zest
2 tablespoons unsalted butter

**Have all of these ingredients measured out and ready to go before you begin**

For the Meringue Topping
*You will need a candy thermometer or a digital instant-read thermometer*
2 teaspoons cornstarch
1/4 cup water (two tablespoons plus two tablespoons)
4 large egg whites (room temp)
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla

Directions

1. Bake pie crust for 15 minutes at 415º or until lightly golden brown.  Allow to cool.
2. For the filling: Combine sugar, cornstarch, salt and cold water in a nonreactive saucepan.  Bring mixture to a simmer, stirring frequently.  When it starts to turn translucent and simmer, add the egg yolks one at a time, whisking after each addition.  If you get lumps, remove from heat and whisk gently.  Add the lemon juice and zest and bring mixture to a simmer, whisking constantly but gently.  The filling will be very thick.  Remove from heat, stir in butter until it melts, and cover.
3. For the meringue topping:  Place the cornstarch and 2 tablespoons of water into a small saucepan and, over low heat, stir constantly.  The mixture should turn into a translucent paste.  Remove from heat.
4. Beat egg whites until frothy.  Add the cream of tartar and beat until soft peaks form.
5. In a small saucepan, combine the sugar with the remaining 2 tablespoons of water.  Bring to a boil and cook until the mixture reaches 238º.
6. Start beating the whites again with the mixer.  Add the hot sugar syrup in a thin stream.  Add the cornstarch paste and vanilla.  Beat until the meringue forms 2-inch peaks and is stiff but still smooth and moist.
7. Place the pie filling back on the stove and reheat until hot.  Immediately pour into warm pie shell.  Working quickly, distribute the meringue over the top of the pie with a rubber spatula, being careful to attach the topping to the crust all the way around the edge.
8. Bake until the meringue is golden brown, about 15 minutes.  Cool pie on a wire rack to room temperature before serving.  Or, serve chilled.

Mmmmmm.  Tasty!!

I will come back and post more pictures of the "how to" or "the making of" process,

 but these two pics at least will get you started!

*You can even sprinkle some lemon zest on the top if you want a little ZING!*

Soooo tasty!

Click for more Thanksgiving Recipes


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Recipe slightly adapted from Christopher Kimball's The Dessert Bible.

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