Lemon Meringue Pie

Recipe by Andrea
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan stir together the sugar, cornstarch and flour.
  • Gradually add the water, stirring constantly.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat and cook and stir 2 minutes more.
  • Gradually stir about 1 cup of the hot mixture into the egg yolks.
  • Pour egg yolk mixture back into remaining hot filling in saucepan.
  • Bring to a gentle boil.
  • Cook and stir 2 minutes more.
  • Remove from heat.
  • Stir in the butter or margarine and lemon peel.
  • Gently stir in lemon juice.
  • Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
  • Beat with mixer on medium speed until soft peaks form.
  • Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
  • Pour hot filling into cooled piecrust.
  • Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
  • Bake the pie in a 350°F oven for 15 minutes.
  • Cool on a wire rack for 1 hour.
  • Refrigerate 3 to 6 hours before serving.
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