Made with Love From the Horne Household
Developer Elizabeth Horne is whipping up the ultimate pie for the neighborhood bake-off at the Home on the Ranch Round Up this Spring! This classic pie is bursting with fresh lemon taste and a sweet, creamy meringue topping. Recreate this scrumptious recipe and satisfy your sweet tooth with a little
taste of sunshine!
1.5 Cups sugar
6 Tablespoons cornstarch
¼ Teaspoon salt
½ Cup water
½ Cup fresh lemon juice
3 Well – beaten egg yolks
2 Tablespoons butter
1.5 Cups boiling water
1 Teaspoon grated lemon peel
10 Extra large egg whites at room temperature
3 Cups sugar
Prepare a baked piecrust
- Sift sugar, cornstarch, and salt into a 2-3 quart saucepan:
- Gradually blend in the water and lemon juice
- When smooth add, beaten egg yolks and butter and be sure to blend thoroughly.
- Stirring constantly, gradually add 1.5 cups of boiling water.
- Bring the mixture to a full boil, stirring gently. As it begins to thicken, reduce the heat and allow to simmer slowly 1 minute. Remove from heat and stir in the teaspoon grated lemon peel.
- Pour into the baked piecrust.
- Let cool, and cover with meringue.
- Set a large, perfectly clean metal bowl over a pot of simmering water. Pour in the egg whites and sugar. Make certain that there is no yolk or fat in the egg whites. This will prevent them from reaching their perfect volume. Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue.
- To test, take a little meringue mixture and rub it between your fingers to make sure all sugar grains have melted.
- Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes. Then increase the speed to high and beat until the meringue is stiff and shiny.
- Immediately begin building your meringue on the lemon pie. Start by covering the entire pie to the edges of the crust.
- Then start to build the meringue as high and tall as you like. A wet metal frosting blade will smooth the meringue and allow for design.
- Once satisfied with your design, use a Crème Brulee torch to “brown” as desired.