LEMON MERINGUE PIE-A MORE TART LESS SWEET VARIATION

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 518.2
  • Total Fat: 26.6 g
  • Cholesterol: 127.5 mg
  • Sodium: 45.3 mg
  • Total Carbs: 65.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.4 g

View full nutritional breakdown of LEMON MERINGUE PIE-A MORE TART LESS SWEET VARIATION calories by ingredient
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Number of Servings: 8

Ingredients

    INGREDIENTS:
    FOR THE LEMON CURD:
    1 Cup Sugar
    3 TBS Cornstarch (Organic only-all other brands are GMO corn starch)
    3 TBS All Purpose Flour
    1 1/2 cups hot water
    dash of salt

    3 beaten egg yolks
    4 TBS Butter (unsalted Organic)
    1 1/2 (+) tsp grated lemon peel (Serious lemon heads can add more)
    3/4 - 1 cup lemon juice (4-5 large lemons)

    FOR THE MERINGUE
    4 egg whites
    1 tsp of vanilla bean (or scrap seeds from about 1/4 of a vanilla bean-this is what I use, I can't tolerate extracts)
    1/4 tsp cream of tarter
    6 TBS sugar.

    FOR THE PIE CRUST:
    1- Premade pie crust-I used my recipe saved in the Sparks recipe's called: PIE CRUST (PASTRY DOUGH)-ALL BUTTER WITH ALMOND FLOUR

Directions

BAKE PASTRY CRUST IN A DEEP DISH PIE TIN AT 350 DEGREES FOR 12-15 MINUTES

**Note: Get ready for some serious stirring! Lemon Curd must be stirred constanly throughout it's entire process while cooking or it will scorch.

In a heavy bottomed saucepan, mix the sugar, cornstarch, flour and salt. Gradually add hot water stirring constantly.
Cook and stir constantly over moderately high heat until the mixture comes to a boil. Be prepared, you could be stirring the pot for up to 15 minutes before it comes to a boil!
Reduce heat, cook stirring constantly, 2 minutes longer.
Remove from heat.

Before adding the beaten egg yolks, you must temper the eggs so they don't curdle.
To temper the egg yolks:
Add a few tablespoons of the hot mixture into the the egg yolks, stirring to incoorperate. Then you can safely add the egg yolks into the hot pot mixture.

So after tempering and adding the egg yolks, return pot to a boil and cook another 2 minutes, stirring constantly.
Remove from heat and add butter and lemon peel immediately. Mix until the buttter is melted and thoroughly incoorporated. Slowly add lemon juice, mixing until uniformly incoorportated, and smooth.
Pour lemon curd into bowl or cooked pie crust (if you're making a lemon meringue pie)


FOR THE MERINGUE:
Add the vanilla, cream of tartar, and egg whites in a mixing bowl.
Beat the egg white with a mixer, until light an fluffy.
Gradually add in the sugar, beating until the mixture holds firm peaks by not dry.

Spread Meringue over the Lemon curd poured into the cooked pastry shell, sealing the edges of the crust.

Bake in oven 350 degrees for 12-15 minutes, or until the tips of the meringue are a nice golden brown.


Serving Size: 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user DANDELIONWINE_O.

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