Lemon Meringue Pie - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Lemon Meringue Pie, homemade and only a few simple ingredients. See recipe below! Ingredient’s for Filling: 3 tbsp, corn starch 1 cup, white sugar or less 3 eggs, separated use only yolks 1 or 2 lemons zest 3 tbsp, flour 1 cup, boiling water 4 tbsp, lemon juice 2 tsp, butter or margarine Ingredient’s for Meringue: 3 egg, whites 1 cup, white sugar or less 1/2 tsp, cold water Ingredient’s for Pastry: 1 cup, white or wheat flour 1/4 cup, Cold Butter 1/2 tsp, sea salt 3 Tbsp cold water Method for all:  Filling: In a large saucepan add, corn starch, flour and 1 cup sugar, then on a medium heat slowly add boiling water stirring constantly. Cook for 2 minutes then add lemon juice, lemon rind and butter, continue stirring. Then slowly add 1/3 cup hot lemon liquid to your egg yolks then mix well, pour into saucepan and continue stirring. After remove from heat and sit a side under pie crust is baked and ready to add filling. Meringue: In a small glass bowl with a high speed mixer pour room temperature egg whites in bowl and start mixing. When soft peeks start to form add 1/2 tsp cold water, then slowly add sugar continue mixing until all sugar is resolved and stiff peeks are formed. Pastry: Mix flour, butter ( chop in pieces) and sea salt together by hand or food processor when mixed add 3 tbsp cold water mix until it shapes into a ball then remove from mixer or bowl. Put a piece of parchment paper or on the counter and sprinkle with flour then add your pastry ball on top of it then roll until all even.  Next add pastry to greased pie pan and bake in a pre-heated oven 350ºF for 15-20 minutes or a light brown, remove from oven add the lemon filling. Top lemon filling with meringue then bake in a 400ºF oven until top is golden brown. Remove from heat and let cool on counter and put in fridge until ready to serve, if you serve hot it will fall apart. BAKING TIPS: When making lemon filling have HOT water to add to saucepan while stirring. When making meringue using room temperature egg whites will fluff whites faster. Making pastry with COLD butter and putting pastry in the fridge after to cool before rolling out. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!