LEMON MERINGUE PIE

By gaster16

Ingredients

• Filling:
• 1/4 cup cornstarch
• 3 tablespoons flour
• 1-3/4 cups sugar
• 1/4 teaspoon salt
• 4 egg yolks, slightly beaten
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 1 tablespoon butter
• Meringue:
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Preparation

Step 1

In medium pan combine cornstarch, flour, 1-3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling, stirring occasionally, boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to heat, cook over low heat 5 minutes, stirring occasionally. Remove from heat, stir in lemon juice, lemon peel and butter. Pour into pie shell.

Preheat oven to 400 degrees.

Meringue:

In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over filling, carefully sealing to edge of crust and swirling the top decoratively. Bake 7-9 minutes or until meringue is golden bown. Cut with a wet knife.