Lemon On Lemon On Lemon Meringue Pie Recipe
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1 Recipe Simple Flaky Crust;
-see * Note 1
1 ts Finely-grated lemon zest
1 Recipe Meringue; see * Note
=== LEMON FILLING ===
1/2 c Cornstarch
2 c Sugar
3 1/4 c Water
1/2 c Fresh lemon juice
9 Egg yolks; separated when
1/2 ts Salt
6 tb Butter
1 tb Pure vanilla extract
3 tb Very fine cake crumbs – (to
-4 tbspns); see * Note 2
* Note 1: See the “Simple Flaky Crust” and “Meringue” recipes which are
included in this collection.
* Note 2: For fine cake crumbs, even a ground up Twinkie or a cake doughnut
Prepare Simple Flaky Crust adding 1 teaspoon grated lemon zest, and
prebake. Prepare the Meringue. Preheat the oven to 300 degrees. Place an
oven shelf in the lower third of the oven and another near the top. Prepare
the filling by stirring together the cornstarch and sugar in a large
saucepan. Stir in the water and heat, over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Stir in the lemon
juice, bring back to a boil, then stir in about half of the egg yolks. Make
sure the mixture comes to a boil, then stir in the rest of the egg yolks.
Bring back to a boil and stir in the salt and butter. Remove from the heat
and stir in the vanilla. Pour the hot filling into the baked crust. Do not
over-fill. Keep top of filling slightly below the top of the crust.
Sprinkle the cake crumbs over the filling. Pile the meringue on in big
blobs. Then smear together and decorate with swirls. Take care to spread
the meringue so that it touches the crust all the way around. Place a plain
baking sheet on the top shelf to protect the meringue from too much heat
from the top. Then place the pie on the lower shelf, positioned under the
baking sheet. Allow room between the shelves for the meringue to rise a
little. Bake 45 minutes to an hour until meringue is browned and firm. This
recipe yields 6 to 8 servings.