Caters to: 1 gobbler
Prep time: 30 minutes
Cook Time: 10 minutes
Challenge level: Intermediate
From The Pantry:
- 1 cup sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 4 egg yolks, beaten
- 4 egg whites
- 3 tablespoons cornstarch
- 1 pie crust (9 inches)
- ¼ teaspoon salt
- 1 ½ cup water
- 6 tablespoons white sugar
- 2 lemons, juice & zest separately
Cook Away:
- Preheat the oven to 175C.
Lemon Filling:
- Take a medium-sized saucepan and whisk together the sugar, salt, cornstarch, and flour.
- Add water, lemon juice & zest to this mix. Stir as you add.
- Bring this mixture to a boil over medium heat, stir constantly.
- Next, stir in the butter.
- Take a small bowl and add the egg yolks to it, whisk in ½ cup of the hot sugar mix.
- Whisk the egg yolk mixture back into the sugar mixture.
- Bring it to a boil while stirring constantly, until it reaches a thick consistency.
- Now pour this mixture into the pastry shell.
Meringue:
- Take a large bowl and whip egg whites until soft peaks form.
- Add sugar to this & continue whipping to make stiff peaks.
Pie:
- Spread the meringue over the pie.
- Bake for 10 minutes.
- Let it cool, then refrigerate for a few hours & serve cold.
Featured Image Courtesy: sandralee.com