Lemon Meringue Pie

Photo by Cheri C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    baked pie shell

  • 2 to 3

    lemons

  • 1/3

    cup cornstarch

  • 1/8

    t salt

  • 1 1/4

    cup sugar

  • 1 1/2

    cup water

  • 4

    eggs, separated

  • 1

    T butter

  • 1/4

    t cream of tartar

Directions

Prepare baked pie shell, bake at 425 for 15 min. Grate peel from 1 lemon to make 1 T; squeeze juice from all lemons to make 1/2 cup. Set peel and juice aside. In 2 quart saucepan, stir cornstarch, salt, ans 3/4 cup sugar. Stir in water; cook over med. heat, stirring constantly, until thickened and boils;boil 1 min. Remove the saucepan from heat; set side. In small bowl with wire whisk beat yolks well; stir in small amount of hot cornstarch mixture into yolks. Slowly pour the yolk mixture back into hot mixture in the saucepan stirring rapidly. Return saucepan to heat; cook, stirring constantly, until filling is thickened. (don't boil) Gradually stir in the lemon juice, lemon peel, and butter; pour the filling into the prepared piecrust; set aside to cool. Meanwhile, preheat oven to 400. In small bowl with the mixer at high speed, beat the egg whites and the cream of tartar until soft peaks form. At high speed, sprinkle in 1/2 cup sugar, 2 T at a time, beating after each addition until sugar dissolves and white form stiff glossy peaks. With spatula, spread the meringue over the filling to the edge of the crust. Swirl the meringue with the back of a spoon. bake the pie 10 min. or until golden.

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