Paula Deen Lemon Meringue Pie Recipe
Do you love a classic Southern dessert? This Paula Deen Lemon Meringue Pie Recipe is perfect.
Equipment
- Glass Mixing Bowl
- Small saucepan
- Whisk
- Electric hand mixer
- Measuring cups
- Measuring spoons
- 9-inch pie plate.
- Rubber spatula
Ingredients
- 1 9- inch baked pie shell
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 3 egg yolks beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar for meringue
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Lemon Base. Mix sugar and cornstarch in your saucepan. Add water and whisk it well.
- Cook the Filling. Heat the mix until it gets thick. It should look like clear bubbles.
- Temper the Egg Yolks. Add a little hot mix to yolks. Then pour yolks into the pan.
- Add the Flavor. Stir in lemon juice and lemon zest. Add the butter and stir again.
- Fill the Crust. Pour the hot lemon mix into the crust. Make sure it is even.
- Whip the Meringue. Beat egg whites with cream of tartar. Add sugar slowly until peaks form.
- Top the Pie. Spread the meringue over the hot filling. Seal the edges of the crust.
- Bake the Pie. Put it in the oven at 350 degrees. Bake until the top is golden brown.
Notes
➔ Use fresh lemons for the very best tart flavor.
➔ Be sure the lemon filling is hot for meringue.
➔ Do not get any yolk in the egg whites.
➔ Spread meringue to the edge to prevent shrinking.
➔ Use room temperature eggs for a taller meringue peak.
➔ Whisk the filling constantly so it does not burn.
➔ Let the pie cool slowly on the kitchen counter.
➔ Cut the pie with a wet knife for clean slices.