Lemon Meringue Pie

Servings

One 9" Pie

Vote

Like 0
Dislike 0

Pie Filling

  • 1 1/2 Cups ‏Sugar
  • 1/3 Cup ‏Cornstarch
  • 1 1/2 Cups ‏Water
  • 3 ‏Egg Yolks, slightly beaten
  • 3 Tbsp. ‏Butter
  • 1/4 Cup ‏Lemon Juice
  • 1 Tbsp. ‏Grated Lemon Rind (optional)

Note: Save egg whites for meringue

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir half the mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer stirring constantly. Remove from heat and continue stirring until smooth. Blend in butter, lemon juice, and rind. Pour into cooled crust. Cover with meringue and bake. Serve when cold.

Meringue

  • 3 ‏Egg Whites
  • 1/4 tsp ‏Cream of Tartar
  • 6 Tbsp. ‏Sugar
  • 1/2 tsp. ‏Flavoring (optional)

Heat oven to 400°. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, one spoonful at a time. Continue beating until stiff and glossy. Do not under-beat. Beat until sugar is dissolved. Pile meringue onto hot pie filling being careful to seal the meringue onto the edge of the crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 minutes or until delicately browned. Cool away from drafts.

 

Categories

0 0 100 0

Recommended For You