Lemon Meringue Pie

READY IN: 42mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE PIE FILLING:
  • Preheat oven to 400°.
  • In small bowl, beat egg yolks with fork.
  • In 2-quart saucepan, mix sugar,salt,and cornstarch.
  • gradually stir in water and lemon juice.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Immediately stir at least half of hot mixture into egg yolks and butter. stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in lemon peel, Pour into pie crust.
  • THIS IS THE MERINGUE:
  • Mix thoroughly cornstarch and sugar in a saucepan.
  • Gradually stir in water , making a smooth runny paste.
  • Bring water to a boil over mediun heat, while stirring briskly. Boil for 15 seconds and remove from heat and cover.
  • In a clean glass or metal bowl beat the egg whites until foamy.
  • Add vanilla and cream of tartar.
  • Very gradually beat in sugar.
  • Beat on high speed untiil the peaks are very stiff and glossy but not dry.
  • Reduce the speed to very low and beat in the cornstarch paste one teaspoon at a time.
  • When all the paste is incorporated, increase tthe speed tomedium and beat beat for 10 seconds.
  • Spread over Lemon Meringue filling Pie.
  • Bake for 8 -12 minutes at 400°.
  • Let cool completely on rack before refrigerating or eating.
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