Lemon Meringue Pie

By Christie

Very tart, light and fresh lemon taste

Ingredients

• *FILLING*
• 1 1/2 cups sugar
• 5 Tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup cold water
• 3 egg yolks
• 1/2 cup lemon juice
• 2 Tablespoons butter (or margarine)
• 1 cup boiling water
• *MERINGUE*
• 3 egg whites
• 1/2 cup powdered sugar
• 1/4 teaspoon cream of tartar
• Pre-baked 9 inch pie shell

Details

Servings 1

Preparation

Step 1

Combine sugar, cornstarch and salt in a sauce pan. Beat egg yolks and cold water together and add to the mix in the sauce pan. Add lemon juice and butter, and then the boiling water. Bring the mixture to a boil and boil for one minute. Remove from the heat and pour into the baked pie crust.

Begin beating egg whites while cooking filling. Beat 3 egg whites until stiff but not dry. Mix sugar and cream of tartar together. Gradually beat sugar and cream of tartar into egg whites. Beat till stiff enough to form peaks. Put meringue on very hot filling and carefully seal in all edges to prevent shrinking. Bake at 325F for 13-15 minutes .