Imprinted Chocolate Bar | Info

At home, before the meal begins and while you enjoy your diner meal, display your homemade pie in a beautiful pie stand … strategically placed so that your dinner guests have a glimpse into what’s to come!

Lemon Meringue Pie

Ingredients

• 1 prebaked pie crust
• 1 cup sugar
• 6 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups water
• 4 egg yolks, well beaten
• 3 tablespoons unsalted butter
• ½ cup strained fresh lemon juice
• Finely grated zest from 1 large lemon
• 5 egg whites
• 1/8 teaspoon salt
• ¼ teaspoon cream of tartar
• ½ cup sugar

Preparation

1. Preheat oven to 350 degrees F.
2. For filling, in a heavy non-aluminum saucepan, whisk together the sugar, cornstarch and salt, until smooth. Add and stir in water, a few drops at a time at first, then more quickly, never adding more water until the mixture is smooth. Add in yolks; whisk well to combine.
3. Place saucepan over medium heat and bring to a boil, stirring constantly with a wooden spoon all across the bottom and to the edge of the pan. Use a whisk occasionally to prevent lumps from forming. When mixture reaches a boil (in about 7 to 8 minutes), boil for 1 minute, stirring constantly. Remove pan from heat then add butter; gradually stir in lemon juice, only a few drops at a time at first, until incorporated and the butter is melted. Stir in lemon zest. Pour hot filling into cooled pie crust then immediately make meringue.
4. For meringue, in a large clean bowl, using an electric mixer set on medium speed, beat the egg whites for just a few seconds to break them up. Add salt and cream of tartar, continue beating until soft peaks form and hold, about 2 minutes. Increase speed to high then add sugar in slow, steady steam, stopping occasionally to scrape down sides of the bowl. Continue beating until stiff peaks form, 2 to 3 minutes.
5. Spoon one-fourth of the meringue on top of the hot filling and spread it with the back of a spoon to meet the crust. Carefully place the remaining meringue in the center of the pie and, using the back of a spoon, shape and spread the meringue into peaks. Bake for 12 to 15 minutes, until meringue is golden brown and firm to the touch, rotating a few times during the baking process to promote even coloring. Transfer to a rack and let cool completely.
6. Serve pie at room temperature or store, uncovered, in the refrigerator for up to 1 day. Bring to room temperature before serving.
7. MAKES ONE 9-INCH PIE

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