HOMEMADE LEMON MERINGUE PIE!
Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
If you follow along with Kitchen Counter Chronicles on Facebook, then you already know that this past weekend our family gathered to celebrate the life of my grandmother. My Nanny passed away a week ago, just a few days shy of her 90th birthday. Some of my fondest childhood memories involve baking and cooking in my grandmother’s big red kitchen. When my grandparent’s built their dream home, my grandmother installed a kitchen with red countertops and red appliances. It was fabulous…I know it sounds strange, but it was really fabulous. Those kitchen countertops saw the creation of many family meals and lots of pies. I fell in love with my grandmother’s lemon meringue pie as a child and it is still my absolute favourite pie. So, this weekend I decided to honour my Nanny’s memory and bake up a lemon meringue pie.
Now, I do not have her exact recipe…I’m not really sure why I didn’t ask her for it? However, since my grandmother was a “from scratch” kind of lady I knew that this pie was going to be a labour of love. If you have never made a lemon meringue pie before let me advise you, it takes some time. There’s a lot of resting, baking, cooling, whisking, melting, it is a true science experiment pie. What you end up with is a little slice of lemony heaven – it is so worth the effort.
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HOMEMADE LEMON MERINGUE PIE!
Ingredients :
cup white sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon salt1 1/2 cups water2 lemons, juiced and zested2 tablespoons butter4 egg yolks, beaten1 (9 inch) pie crust, baked4 egg whites6 tablespoons white sugar
Ingredients :
cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
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Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
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