Lemon Meringue Pie
- Reviews 1
Ready In: 50 mins
Serves: 6-8
Yields: 1 pie
Ingredients
PIE
- 1 sheet shortcrust pastry
- 1⁄4 cup cornstarch
- 3 tablespoons plain flour
- 1 3⁄4 cups white sugar
- 1⁄4 teaspoon salt
- 4 egg yolks
- 1⁄2 cup lemon juice
- 1 tablespoon butter
- 2 cups water
Meringue
- 4 egg whites
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup sugar
Directions
- Line pie pan with pastry, prick bottom, cook in hot oven on 180-200° Celsius.
- In saucepan combine cornstarch, flour, sugar and salt.
- Mixing well, gradually add water, stirring until smooth.
- Over medium heat bring to boil, stirring occasionally, boil 1 minute until shiny and translucent.
- Quickly stir some of hot mixture into beaten egg yolks.
- Pour back into hot mixture stir to blend.
- Return to heat cook over LOW heat 5 minutes, stirring occasionally.
- Remove from heat; stir in lemon juice and butter.
- Pour into pie shell.
- Meringue:
- Make meringue in medium bowl.
- Beat egg whites with cream of tartar until frothy.
- Gradually beat in sugar, a little at a time.
- Beat until stiff peaks form.
- Spread meringue over cooled lemon pie, carefully sealing to edge of crust.
- Bake in preheated oven 7-9 minutes, or until meringue is golden brown.
- Let cool -- serve.
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