Rum Kissed Lemon Meringue Pie by Rave Review Spirits @RaveRvwSpirits

How is it that you enjoy your rum? Iced? Chilled? Poolside? or In Your Pie? I’d have to say “all of the above”.

Today, Rave Review Culinary Spirits is sharing with us their recipe for a Rum Kissed Lemon Meringue Pie. Their spirits are all handcrafted with cooking in mind. For more information on their delicious line of cooking spirits visit their site HERE.

Rum Kissed Lemon Meringue Pie Recipe

Ingredients

Lemon Filling:

  • 4 egg yolks (reserve whites for meringue)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon Rave Review!™ Original Culinary Rum™
  • 1 (9-inch) pre-baked pie shell

Meringue Topping:

  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar

 

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Lemon Filling:

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 spoon-full at a time, add hot mixture to egg yolks and stir to temper until you have added at least half of the mixture.

Pour egg mixture back into saucepan, turn heat down to low and cook, stir constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, Culinary Rum and zest until well combined. Pour mixture into pie shell.

Meringue Topping:

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Spoon meringue over lemon pie mixture while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.

Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

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