- Every day I look forward to a new experience. Cooking allows me to potentially learn something new every day. For example, today I am going to prepare Shrimp Creole for dinner, I am going to replace Worcestershire Sauce with fish sauce; let’s see how that taste. Try something new and different every day. Share with us what new cooking secret or trick you learned and tried today.
- What I create through cooking has not always come out perfectly. Approximately sixty (60) years ago I was going to surprise my Daddy with his favorite pie for dinner. I was going to make a tart lemon meringue pie. To make a long story short the pie was a flop. It never did set it was a runny mess. Below I will share with you the recipe for a fool proof lemon meringue pie.
- Cooking allows you to have great memories. My big brother Buddy saw me crying over that runny lemon meringue pie and gave me a hug and told me not to be upset and or hurt he would drink the pie. To this day he is my number one taste tester.
Lemon Merinque Pie
This recipe was copied right off the Argo® Cornstarch box. It’s perfect every time.
FOR THE PIE FILLING:
1 cup sugar
1/4 cup Argo corn starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter
FOR THE MERINGUE:
3 egg whites
1/3 cup sugar
1 teaspoon Argo corn starch
TO MAKE THE PIE FILLING:
Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in 1 1/2 cups cold water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. Set aside.
TO MAKE THE MERINGUE:
Beat egg whites in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.
Heat oven to 350 degrees. Bake 15 to 20 minutes or until golden. Remove from oven. Cool on wire rack at room temperature for 30 minutes, put in the refrigerate for at least of 3 hours before serving.