Lemon Meringue Pie #2

By carvalhohm

Ingredients

• 1 folded, refrigerated pie crust (from a 15-ounce package)
• 1 1/2 cups sugar, divided
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup milk
• 4 eggs, separated
• 1 tablespoon butter
• 1/2 cup fresh lemon juice
• 1/4 teaspoon cream of tartar

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Unfold pie crust and place in 9-inch pie plate, pressing crust firmly into plate, then flute if desired. Bake pie shell according to package directions; let cool.

Meanwhile, in medium saucepan, combine 1 cup sugar, cornstarch, and salt; mix well. Gradually whisk in water and milk, stirring until cornstarch is dissolved. Cook over medium heat, whisking until mixture comes to a boil.

In medium bowl, lightly beat egg yolks. Gradually whisk in about 1/2 cup milk mixture then whisk yolk mixture back into saucepan. Simmer over low heat for 2 to 3 minutes, whisking occasionally.

Remove pan from heat and whisk in butter and lemon juice. Pour filling into pie shell; set aside.

Preheat oven to 350 degrees. In medium bowl, with electric beater, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.

Spread meringue over top of pie filling, sealing to edge of crust. Using spatula or back of tablespoon, form peaks in meringue, and bake 12 to 15 minutes, or until meringue is golden. Let cool then slice and serve.