What Goes Best with a Fresh Catch? Barefoot Bistro’s Lemon Meringue Pie, of Course!
Patti Hilton brings a seafood spread to Carolina A.M. and shares the recipe for her lemon meringue pie!
Patti Hilton brings savory seafood to Carolina A.M. and shares the recipe for her lemon meringue pie…what! Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
Recipe for Patti’s Lemon Meringue Pie
1 cup Sugar
2 TBSP Flour
3 TBSP Cornstarch
1/4 tsp Salt
1 1/2 cups Water
2 Lemons, juiced & zested
2 TBSP Butter
4 Egg Yolks , beaten
1 (9″) pie crust, baked
4 Egg Whites
6 TBSP Sugar
350 degree oven
In saucepan whisk 1 cup sugar, flour, cornstarch & salt. Stir in water, lemon juice & lemon zest. Stir until it boils. Stir in Butter. Place Egg Yolks in a small bowl and slowly whisk in 1/2 cup of hot mixture. Then whisk yolk mixture back into the pot. Bring to a boil stirring constantly until thick. Remove from heat & pour mixture into baked pie shell.
To make Meringue whip egg whites until foamy. Add 1/4 tsp Cream of Tarter. Slowly add sugar whipping until stiff peaks form. Spread over pie, leaving the edges at the crust. Bake about 10 minutes or until Meringue is golden brown.
