Lemon Meringue Pie

Ingredients

  • 1 1⁄2 cups sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 1⁄2 cups water
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter, cut up
  • 1⁄2 teaspoon finely shredded lemon, rind of
  • 1⁄3 cup lemon juice
  • 1 baked 9-inch pie shell, cooled
Meringue
  • 3 egg whites
  • 1⁄2 teaspoon vanilla
  • 1⁄4 teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions

1 _ In a medium saucepan stir together the sugar, cornstarch and flour.

2 _ Gradually add the water, stirring constantly.

3 _ Cook and stir over medium-high heat until thickened and bubbly.

4 _ Reduce heat and cook and stir 2 minutes more.

5 _ Gradually stir about 1 cup of the hot mixture into the egg yolks.

6 _ Pour egg yolk mixture back into remaining hot filling in saucepan.

7 _ Bring to a gentle boil.

8 _ Cook and stir 2 minutes more.

9 _ Remove from heat.

10 _ Stir in the butter or margarine and lemon peel.

11 _ Gently stir in lemon juice.

12 _ Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.


13 _ Beat with mixer on medium speed until soft peaks form.

14 _ Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.

15 _ Pour hot filling into cooled piecrust.

16 _ Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.

17 _ Bake the pie in a 350°F oven for 15 minutes.

18 _ Cool on a wire rack for 1 hour.

19 _ Refrigerate 3 to 6 hours before serving.

Comments