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A classic Lemon Meringue Pie recipe in a graham cracker crust.
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Today, on Le Gourmet TV we’re going to make something not around in our house as birthday pie. You probably know it more as lemon meringue and it’s fairly simple. You don’t need to buy stuff out off a box. So what I've got here is a makeshift double broiler, just a glass bowl inside of pot of bubbling water. It’s just on the simmer right now. Full rolling boil probably isn't the greatest idea and to this I'm going to add flour, cornstarch, sugar and remember the full recipe is on the LeGourmet.TV website.
And one and three quarters cups of boiling water. You want to use boiling water for this just to get it started a little bit faster. So you want to stir this together. It’s going to make sort of a paste and you want to cook it three or four minutes just until you can no longer taste the cornstarch. So make sure you whisk this really well. You don’t want any little clumps and lumps of cornstarch and flour in the finished pie that’s not going to be great.
So this is cooked pretty well now and we want to temper the eggs that were going to put in next. So just like anytime that you're tempering eggs, with a little bit of the hot liquid into the egg liquid whisking as you go. Once the yolks are tempered enough to temperature now we can pour it back into our flour mixture and now we want to cook this at medium high temperature until the eggs thicken. This whole mixture is going to become very thick.
So it’s the right thickness now and we've been cooking for probably five or six minutes. So I'm going to turn off the heat and take our bowl out of the double broiler. Just on to the countertop and now we’re going to add the rest of the ingredients and that is some butter, lemon juice and some lemon zest and I juice the lemons and got the lemon zest earlier and you just whisk that in.
So now you’ve got to let this cool for 15 or 20 minutes before you pour it into your pie shell. So our lemon filling has cooled enough to put into our pie shell and I'm using a Graham cracker crust today and you find that recipe elsewhere in the website. You could use a regular pie dough, using a 3-2-1 butter or lard crust or you could use a sweet tart dough, really it’s up to you whatever you like. I kind of like Graham cracker with lemon meringue. So the filling goes into the shell and in another segment we've made egg white meringue and this is at the stiff peak stage and there is a trick to getting this on and if you know what it is, please leave a comment below the video because I always seemed to have a little bit trouble with it. Great, so the meringue is on.
I've got the oven preheated to 425 degrees. We’re going to slip this in for about four minutes. You want a nice golden brown top all over the meringue and there it is lemon meringue pie with a nice golden meringue on top. Now the timing for the meringue is really just a guideline. If you see that the tips are becoming too brown and the rest of it isn't getting golden turn the oven down, watch it closely. You might need to go a little bit longer to get the color but there it is. Fairly simple, really tasty, I hope you enjoy it and thanks for stopping by.