Time for Carnival Of Recipes. My Mom sent me this recipe and I'm putting it out for everyone to enjoy. Make sure you head over to Rocket Jones, since he is nice enough to host it this week.
Please read completely before starting:
Notes to help out:
A baked and cooled Pie Crust (frozen works). Make sure egg whites are room temperature. Be sure to temper beaten egg yolks well, stirring constantly. Heat oven to 350 F.
Have Meringue ready before completing lemon custard. Pour hot custard into pie shell and immediately top with meringue sealing edges completely.
This actually goes quite fast if all ingredients are measured before starting. I usually measure the cornstarch, sugar, salt and water last, directly into the pot I’m cooking in. Everything else I measure and put in small containers. Of course the egg whites go in a mixing bowl and the yolks in a bowl large enough to temper in.
Ingredients:
4 egg yolks well beaten
½ cup corn starch
1 ½ cup water
1 1/3 cup sugar
¼ tsp. salt
3 tbl. Sugar
1-2 tbl. Zest
½ cup lemon juice
Pinch of tartar
Directions:
Put cornstarch, water, sugar and salt in pot, bring to boil while stirring then leave on warm while making meringue. Meringue – 4 egg whites, pinch of tartar, beat just till soft peaks form, add 2 tbl. Sugar, beat few seconds to incorporate sugar. Set aside in cool dry place.
Bring custard base back to boil. Temper egg yolks with ½ cup custard base adding slowly, stirring constantly. Add egg yolk mixture back to custard base, simmer no less than one minute while stirring. Continue stirring while adding:
3 tbl. Butter
1-2 tbl. Lemon zest
½ cup lemon juice
Simmer a minute or two while continuing to stir.
Pour hot custard into pie shell, immediately top with meringue (after beating meringue another 20 or 30 seconds). Be sure to seal meringue to pie crust edges.
Put in 350 F oven for 5 to 10 minutes or until lightly browned. Cool
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