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Posts Tagged ‘Double Boiler Lemon Meringue Pie’

This delicious Lemon Meringue Pie bain marie is an excellent cake made the old fashioned way, from scratch. This cake is easy to make and is so much better than what you can get at the supermarket or most bakeries. Do yourself and your family a favor and treat everyone with your own “homemade” pie! You can sit back and enjoy the comments from family and friends.

Lemon meringue PIE bain marie
1 / 2 cup term all-purpose flour
1 1 / 2 cups sugar
1 cup boiling water
1 / 3 cup milk
3 egg yolks offer (apart from the white meringue)
1 / 2 tablespoons butter
juice of 2 lemons (1 / 4 cup)
A 9-inch baked pie crust
Preheat oven to 300 degrees.

Mix flour and sugar in top of double boiler. Add hot water, stirring constantly. Stir the milk. Over hot water in the bottom of the bain marie, boiling mixture, stirring until thickened. In the small bowl you whipped egg yolks, put a few spoonfuls of the hot mixture over egg yolks and mix well.

Add egg mixture to mixture in double boiler and continue cooking until mixture is thick enough to hand the spoon in thick sheets. Remove from heat and add butter and lemon juice. Mix well. Pour into baked pie crust. Top meringue with the following:

Meringue:
3 proteins
4 tablespoons sugar
1 / 4 teaspoon salt

Whip the egg whites. Add salt and sugar, a tablespoon at a time. Beat until the whites stand in stiff peaks, when mixer is lifted and the sugar is thoroughly dissolved. Pile meringue on top of lemon filling spreads to seal edges to crust. Bake at 300 degrees until meringue is golden brown, about 15 minutes.