Here's a collection of pictures of me making lemon meringue pie from scratch...
Ingredients and recipe ready to go.
After shaping the crust I've poked holes before baking it.
The crust should be lined with aluminum foil to help prevent it from shrinking. Bake it at 450 for 8 min. (NOTE: I made a mistake here in a subsequent pie by not rolling out my crust enough to form a wide enough lip (where I have the fluted edge). Even after lining it with foil it shrank considerably. So make sure the crust is sized generously. Also, it was not done in 8 min. I removed the foil and cooked it for a few extra minutes and just kept an eye on it until it was browned nicely.)
Here it is ready for the lemon filling.
The beginning of the filling.
Filling cooked and ready to go.
The meringue recipe I used was from Better Homes and Gardens. I doubled it:
6 egg whites at room temp.
1/2 tsp cream of tartar
1 tsp vanilla
3/4 cup sugar.
Put egg whites in mixing bowl and add cream of tartar and vanilla. Mix on medium slow speed until frothy. Then whip on medium until soft peaks form. Add sugar 1 Tbsp at a time. Whip at high speed until stiff peaks form. Bake at 350 for 15 min.
Stiff peaks.
Getting fancy with the spikes.
Baked and now just has to be chilled.
Yes, it is fabulous and worth making from scratch.
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