Friday, March 20, 2015

Lemon Pie Update


Lemon Pie

I still have several lemons that our neighbor gave us this winter, so last night for desert I made a lemon pie to serve to our dinner guests.  I love this recipe, but have been disappointed that the filling didn't fill up the pie pan enough.  So, I decided to increase the recipe to adjust to my pie pan.  I had Jon help me to make sure I was doing it correctly. (He is a whiz at calculations).  Below is the original picture before I increased the amounts.

PIE BEFORE I INCREASED THE RECIPE



LEMON PIE FOR LARGE PIE PAN

1 1/2 CUP SUGAR
3 TABLESPOON FLOUR
4 1/2 TABLESPOON CORN STARCH
1/4 PLUS 1/8 TEASPOON SALT
2 1/4 CUP WATER
3 TABLESPOON LEMON JUICE
3 TABLESPOON BUTTER
6 EGGS YOLKS

MIX SUGAR, FLOUR, CORNSTARCH, SALT AND BLEND TOGETHER .  ADD WATER, LEMON JUICE AND BRING TO A BOIL.  THEN POUR A LITTLE OF THE HOT MIXTURE IN TO THE 6 BEATEN EGG YOLKS.  ADD BUTTER AND COOK UNTIL THICK,, STIRRING FREQUENTLY.  I COOK ON MEDIUM TEMPERATURE.

POUR INTO A BAKED PIE SHELL.  I USE A LARGE PIE PAN.

INCREASED RECIPE FOR MERINGUE 

6 EGG WHITES
2 1/4 TEASPOONS CREAM TARTER
1 1/2 CUP SUGAR
2 1/4 TEASPOON VANILLA
1/8 TEASPOON PLUS 1/16 TEASPOON SALT


COOK FIRST AND TOTALLY COOL
1 CUP  COLD WATER THAT YOU HAVE ADDED 2 1/4 TABLESPOONS OF CORNSTARCH
BRING TO A BOIL UNTIL THICK .  I STICK IT IN THE FREEZER TO COOL QUICKLY.

IMPORTANT! MINE DIDN'T GET THICK SO I AM JUST NOT SURE IF I MEASURED INCORRECTLY OR OUR CALCULATION WAS INCORRECT.  SO, I ADDED ONE MORE TABLESPOON OF CORNSTARCH AND IT WAS PERFECT.  I SUGGEST YOU START WITH THE ABOVE MEASUREMENT, BUT IF THE MIXTURE IS NOT THICK LIKE PUDDING ADD ANOTHER TABLE SPOON (ADD TO A LITTLE AMOUNT OF COLD WATER FIRST).  ONCE I MAKE THIS AGAIN I WILL CORRECT THE AMOUNT.

BEAT EGG WHITES UNTIL FOAMY, THEN GRADUALLY ADD SUGAR AND SALT AND BEAT UNTIL EGG WHITES ARE PRETTY FIRM.  THEN ADD THE COMPLETELY COOLED CORNSTARCH MIXTURE AND VANILLA.  BEAT UNTIL VERY STIFF,

ADD TO TOP OF PIE, MAKING SURE THE EGG WHITES COMPLETELY COVER PIE TO SEAL EDGES.  BAKE ON 375 FOR ABOUT 15 MINUTES, OR UNTIL THE PEAKS ARE BROWN,

COOL FOR A FEW MINUTES AND THEN REFRIGERATE UNTIL COLD.
SERVE AND ENJOY!!!!




4 comments:

Mare Bennett said...

Joan Dear how many of what tablespoons or teaspoons of the 2 1/4 for the cream of tarter in the meringue? you didn't say.
Thank you my dear it sounds so good.
Mary B

Gretchen Wilson said...

Oh thank you, I always love more lemon to a pie.
Hugs

Memaw said...

Thank you for the new updated recipe I think I would love to make a lemon pie so this is going to be great I've been wanting lemon pie for a long time.

Pssequimages said...

Thank you---sounds (and looks) so delicious.