Lemon Meringue Pie
A classic Lemon Meringue Pie is sure to be a hit at any gathering. The best blend of sweet and sour!
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- Dash salt
- 1 1/2 cups hot water
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 scant teaspoon grated lemon peel
- 1/3 cup fresh lemon juice
- 1 baked pie pastry, 9-inch
- 3 egg whites
- 1 teaspoon lemon juice, optional
- 6 tablespoons granulated sugar
Adapted from southernfood.about.com
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly.
Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.
Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350°F for 12 to 15 minutes, until golden brown. Cool pie completely before serving.