Back to The Rind: How it's Done
Removing and using rinds may be a small part of the cooking experience, but it can be a useful skill to add to your kitchen repertoire.
This classic diner favorite relies on lemon zest for its invigorating aroma and flavor. The pie is topped by a sweet, mild meringue that complements the lemon custard perfectly.
Lemon Meringue Pie Recipe
(Recipe adapted from CookingNook.com)
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- dash salt
- 1 1/2 cups hot water
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon grated lemon peel
- 1/3 cup fresh lemon juice
- 1 9-inch baked pie pastry
- 3 egg whites
- 1 teaspoon lemon juice, optional
- 6 tablespoons granulated sugar
Add together the 1 1/2 cups of sugar, the cornstarch, flour, and salt in a medium saucepan; whisk until well blended. Add hot water, slowly stirring to blend. Heat saucepan over medium heat and bring to a boil, constantly stirring ingredients. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes. Add butter and lemon peel and slowly stir in 1/3 cup lemon juice. Pour into baked and cooled pie shell.