Lemon Meringue Pie
Ready In: 25 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 baked 9 in. pie shell
Pie
- 6 tablespoons cornstarch
- 3 egg yolks, slightly beaten
- 1⁄4 teaspoon salt
- 1 tablespoon butter
- 2⁄3 cup sugar
- 1⁄4 cup lemon juice
- 1⁄2 cup cold water
- 1 tablespoon grated lemon rind
- 1 1⁄2 cups boiling water
Meringue
- 3 egg whites
- 1⁄4 cup sugar
- 1⁄4 teaspoon cream of tartar
Directions
- Combine cornstarch, salt, sugar and cold water together in a medium sized saucepan. Stir well. Gradually stir in boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Mix a little of the hot mixture into egg yolks. Stir egg mixture into hot mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and lemon rind. Cool slightly, then pour into baked pie shell.
- Beat egg whites and cream of tarter in glass bowl until soft peaks form. Gradually add sugar, while beating, until peaks are firm.
- Spread meringue over lemon filling, making sure meringue touches pastry edges. Bake in a 350oF oven for 8-10 minutes or until peaks are golden. Cool before serving.
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