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Lemon Meringue Pie

1 baked pie shell
1 1/3 cups sugar (for filling)
1/2 cup cornstarch
1/4 tsp. salt
1 3/4 cup water
4 eggs, separated
2 Tbsp. butter or margarine
1 Tbsp. grated lemon rind
1/2 cup _fresh_ lemon juice
1/4 tsp. cream of tartar
1/2 cup sugar (for meringue)

Combine 1 1/3 cup sugar, cornstarch and salt in a medium-size saucepan; gradually stir
in water. Cook over medium heat, stirring constantly, until mixture comes to boiling
and is thickened. Boil 1 minute. Remove from heat. Beat egg yolks slightly in a small
bowl; slowly blend in about 1/2 cup of the hot cornstarch mixture; slowly stir back
into remaining mixture in saucepan. Cook, stirring constantly, over low heat 2 minutes;
remove from heat. (Do not overcook). Stir in butter, lemon rind and lemon juice; pour
into cooled pastry shell. Cover with transparent warp and refrigerate until cold, about
3 hours.

Meringue: Beat egg whites with cream of tartar until foamy-white and double in volume;
sprinkle in 1/2 cup sugar, 1 tablespoon at a time until sugar dissolves completely and
meringue stands in firm peaks. Pile meringue on pie. Bake in a 425 degree oven 3 to 5
minutes, or just until peaks turn a golden color. Cool and refrigerate before serving.
Makes 6 Servings.


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