{"id":10056,"date":"2020-11-25T00:36:53","date_gmt":"2020-11-25T05:36:53","guid":{"rendered":"https:\/\/cheflorious.com\/?p=10056"},"modified":"2020-11-25T00:36:53","modified_gmt":"2020-11-25T05:36:53","slug":"lemon-meringue-pie-2","status":"publish","type":"portfolio","link":"https:\/\/everthemes.com\/wptest\/es\/portfolio\/lemon-meringue-pie-2\/","title":{"rendered":"Lemon Meringue Pie"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text]\n<p><!--WPRM Recipe 9641--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Lemon Meringue Pie<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/cheflorious.com\/staging\/3551\/wp-content\/uploads\/2018\/07\/Lemon-Meringue-tnail-150x150.jpg\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the pie fiiling:<\/h4>\n<ul>\n<li>1 1\/2 cups sugar<\/li>\n<li>1\/3 cup corn starch<\/li>\n<li>1 1\/2 cups water<\/li>\n<li>3 eggs &#8211; separated (keep the whites!)<\/li>\n<li>1\/2 cup lemon juice (about the juice of 2 lemons)<\/li>\n<li>3 Tbps butter<\/li>\n<li>Zest of 1 Lemon<\/li>\n<\/ul>\n<h4>For the meringue:<\/h4>\n<ul>\n<li>3 egg whites<\/li>\n<li>1\/2 tsp cream of tarter<\/li>\n<li>5 Tbsp sugar<\/li>\n<li>1 tsp vanilla<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Pie filling<\/h4>\n<ol>\n<li>In a boiler, combine sugar and corn starch well. (A whisk is best!)<\/li>\n<li>Slowly add water and continue stirring until mixture comes to a boil and begins to thicken.<\/li>\n<li>Temper egg yolks and add to mixture.  <\/li>\n<li>Bring to a boil and cook for 1 \u2013 2 minutes.<\/li>\n<li>Stir in lemon zest and juice.<\/li>\n<li>Remove from heat and stir in butter one tablespoon at a time.<\/li>\n<li>Pour filling into pie crust.<\/li>\n<\/ol>\n<h4>Meringue<\/h4>\n<ol>\n<li>Combine egg whites and cream of tarter.  Beat until foamy.<\/li>\n<li>Begin adding sugar 1 tablespoon at a time.<\/li>\n<li>Add vanilla.<\/li>\n<li>Continue beating until stiff peaks form.<\/li>\n<li>Top pie filling with meringue.  Make it pretty!!<\/li>\n<li>Bake on 375 degrees for 10 \u2013 15 minutes until meringue is light golden brown.<\/li>\n<li>Remove from oven and let cool to room temperature.<\/li>\n<li>Cool in refrigerator for 3 \u2013 4 hours; overnight is best!<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Lemon Meringue Pie For the pie fiiling: 1 1\/2 cups sugar 1\/3 cup corn starch 1 1\/2 cups water 3 eggs &#8211; separated (keep the whites!) 1\/2 cup lemon juice (about the juice of 2 lemons) 3 Tbps butter Zest of 1 Lemon For the meringue: 3 egg whites [&hellip;]<\/p>\n","protected":false},"featured_media":1170,"template":"","meta":[],"portfolio-category":[93],"_links":{"self":[{"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/wp\/v2\/portfolio\/10056"}],"collection":[{"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/wp\/v2\/types\/portfolio"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/wp\/v2\/media?parent=10056"}],"wp:term":[{"taxonomy":"portfolio-category","embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/es\/wp-json\/wp\/v2\/portfolio-category?post=10056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}