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Author Notes: With the holidays right around the corner, foodies everywhere have one dessert top-of-mind: pies! To celebrate National Pie Day on December 1, Foxwoods' renowned pastry chef - Chef Franck - is giving you all the inside scoop on how to serve up a mouth-watering Lemon Meringue Pie. One tip to keep in mind? In order to get a crispy meringue, the oven needs to be very hot. The meringue needs to brown quickly so the lemon filling stays cold! —Foxwoods Resort Casino
- 1 cup sugar
- 5 tablespoons corn starch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks
- In a medium saucepan, whisk together 1 cup sugar, cornstarch and salt.
- Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently until mixture comes to a boil.
- Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
- Whisk egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- 4 egg whites
- 6 tablespoons sugar
- 1/4 teaspoon lemon juice
- In a large Kitchen Aid mixer bowl, mix egg whites, sugar and lemon juice, whip over a heat source until the egg whites sugar mix feels warm.
- Attach the bowl to the Kitchen Aid mixer and whip until it triple in volume, or until meringue is almost cold and stiff peaks form.
- Spread or pipe meringue over pie, sealing the edges at the crust.
- Bake in preheated 425F oven for few minutes until meringue is golden brown.