Lemon Meringue Pie

By cmcrobb

If you over beat the meringue, peeks will not form.
In this picture, the meringue was over beaten.

Ingredients

• 1 baked 9" pie shell
• FILLING
• 1 1/2 cup sugar
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/4 cup cold water
• 3/4 cup lemon juice
• 4 well-beaten egg yolks
• 2 tbsp butter
• 1 1/2 cups boiling water
• 1 teaspoon grated lemon peel(optional)
• MERINGUE TOPPING
• 3 egg whites
• 1/4 tsp cream of tartar
• 3 tbsp confectioners sugar
• 1/2 tsp vanilla

Preparation

Step 1

*CRUST*
Prepare, a 9" baked pie shell
%{color: red}Set top oven to convection 400⁰F%

*FILLING*
* Add sugar, cornstarch and salt to a 3 quart saucepan. Wisk to blend.
* Gradually add cold water and lemon juice.
* When smooth add, beaten egg yolks and butter.
* Stirring constantly, add the boiling water.
* Bring the mixture to a full boil, stirring gently.
* As it begins to thicken, reduce heat and allow to simmer slowly for 1 minute.
* Remove from heat and stir in 1 teaspoon grated lemon peel.

*MERINGUE TOPPING*
* Whip the egg whites until frothy, add cream of tartar. %{color: red}Whip until stiff, but not dry, they should stand in peaks that lean over slightly.%
* Beat in icing sugar, 1 tablespoon at a time.
* Beat in vanilla.
* Spread on hot pie and bake 10 to 15 minutes, depending on the thickness of the meringue.

NOTE: us a hot knife to cut through meringue.