Lemon Meringue Pie

ok, so the chocolate cream pie recipe posted earlier - The one where you blend all the ingredients in the blender and then boil them, yup that one - well it got me thinking about all egg based filling in which egg tempering would be the normal method. I tried the blender method on this lemon filling and it was delish! I could have standed to boil it a tad longer. However it was still, like I said, delish!

Oh, and I just read these handy little tips today! Have you ever wondered why there seems to be a pool of wetness under your meringue, or why meringue shrinks? Here some scientific explanations to those question and more! Here's to science and cooking! Just click here for the link: sunset.com


ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, zested and juiced
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

directions

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a blender add 1 cup sugar, flour, cornstarch, salt, water, lemon juice, lemon zest, and egg yolks. Blend until combined and smooth. Transfer mixture to a large saucepan and cook on medium high heat, bring to a boil while whisking constantly. Continue whisking 1-2 minutes. The filling should already be thick, if it is not return to heat and continue whisking until thicker. If it is too thick you can whisk milk into the lemon pudding, one tablespoon at a time until consistency is reached Remove from heat and whisk in butter. Pour filling into pre-baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites with electric beaters until foamy. Gradually add 6 tablespoons sugar, and continue to whip until stiff peaks form. Spread meringue over pie, spreading so that the meringue touches the edges of the crust.

Bake in preheated oven for 10 minutes, or until it starts to become light golden brown on the top.

recipe and pic from allrecipes.com: click here for the link