Lemon Meringue Pie

By cw_2009

Ingredients

• Meringue:
• 1 baked pastry shell
• 3 egg yolks
• 1 1/2 cup sugar
• 3 Tbsp flour
• 1 1/2 cup water
• 2 Tbsp Margarine or butter
• 1/2 tsp finely shredded lemon peel
• 1/3 cup lemon juice
• 3 Tbsp cornstarch
• 3 egg whites (at room temp.)
• 1/2 tsp vanilla
• 1/4 tsp cream tartar
• 6 Tbsp sugar

Preparation

Step 1

Prepare pastry shell. Separate eggs and set whites aside for meringue. Mix sugar, flour, cornstarch and dash of salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook for 2 more minutes. Remove from heat. Slightly beat egg yolks. Gradually stir about 1 cup hot mixture into yolks. Pour egg yolk mixture into remaining hot filling in sauce pan. Bring to a gentle boil. Cook and stir 2 more minutes. Remove from heat. Stir in margarine and lemon peel. Gently stir in lemon juice. Keep filing warm. Prepare meringue. In a large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixture on medium speed about 1 minute, or until soft peaks form. (tips curl). Gradually add sugar, 1 Tbsp at a time, Beating on high speed about 4 minutes or till mixture forms stiff, glossy peaks and sugar dissolves (tips stand straight). Pour warm filling into pastry shell and immediately spread meringue over hot filling, sealing edge to prevent shrinkage. Bake at 350 degrees for 15 minutes. Cool on wire rack 1 hour. Refrigerate 3-6 hours before serving.