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
- 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.
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