Lemon Meringue Pie

Lemon Meringue Pie

1 mug white sugar
2 soupspoons each- purpose flour
3 soupspoons cornstarch
¼ tablespoon swab
1 ½ mugs water
2 failures, juiced and zested
soupspoons adulation
4 egg thralldom , beaten
( 9 inch) pie crust, ignited

4 egg whites
6 soupspoons white sugar

Preheat the roaster to 350 degrees F( 175 degrees C). For 25 min until meringue Is Brown.

To make the filling Whisk 1 mug sugar, flour, cornstarch, and swab together in a medium saucepan; stir in water, bomb juice, and bomb tang. Cook over medium-high heat, stirring constantly, until admixture comes to a pustule. Stir in adulation.

Place egg thralldom in a small coliseum and gradationally whisk in1/2 mug of hot sugar admixture. Whisk egg thralldom admixture back into remaining sugar admixture. Bring to a pustule and continue to cook while stirring constantly until thick. Remove from heat; pour filling into ignited confection shell.

To make the meringue Beat egg whites in a glass, essence, or ceramic coliseum until foamy. Gradationally add sugar, continuing to beat until stiff peaks form. Spread meringue over pie stuffing, sealing the edges at the crust.

Singe in preheated roaster until meringue is golden brown, about 10 twinkles.

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