I love howversatile it is andthat it’s not enriched with additives. Stir in the milk, water, lemon juice andlemon zest (I prefer using milk tomake it more rich andcreamy, but traditionallyallwater is used)
Freeze pie until readyto brown the meringue. Cut pieinto wedges and serve immediately. Whisk eggs and egg yolks together in a medium bowl and set aside
I alsowantedto mention for those of you that don’t have the time tomake this all from scratch, there could be a short cut BUT you wont get the sameunbelievablydelicious,vibrantly fresh lemonflavor
) of showing you love andaffection on this greatnationalholiday. My aunt used tomake the most amazingpies, and I’d ask for lemonmeringue every time she asked for suggestions
Cool in refrigerator. LEMONCREAMPIE WITH CRUNCHY LEMONMERINGUES. Paired with crunchy lemonflavoredmeringues, I venture you won't see a cold again this side of winter with the amount of vitamin C here
This slideshow requires JavaScript. (I personally like to use the spoon tomakesmall “scallops” with only a very few peaks which prevents the peaks from over baking before the rest is nicely browned
Carefullyspread the meringue over the lemon filling, being sure toseal over the edge of the crust. Gradually stir in water until completely smooth, and bring toa boil over medium heat
Beatingconstantly, graduallyadd the confectioners' sugarandbeat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult tospread
Louis on Flickr scanned this version of the Borden’s lemonmeringue recipe, and you can find very similar ones at Hey, My Mom Used toMakeThatand the Gallery of Graphic Design
Beat egg yolks andlemon juice togetherand slowly addtosugar mixture. If you aremaking the meringue, adda spoonful of it topie filling, pour filling into crusts, and then spreadpieto crust edge
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