FRESH LEMON MERINGUE PIE

By curly

Ingredients

• FRESH LEMON MERINGUE PIE
• 1 1/2 cups sugar
• 1/4 cup + 2 Tbsps cornstarch
• 1/4 tsp salt
• 1/2 cup fresh lemon juice
• 1/2 cup cold water
• 3 large egg yolks, well beaten
• 2 Tbsp butter
• 1 1/2 cups boiling water
• 1 tsp grated lemon peel
• PASTRY
• 1 cup flour, unsifted
• 1/2 tsp salt
• 1/3 cup + 1 Tbsp shortening
• 3 Tbsp ice water
• BAKE 8-10 minutes at 450 degrees
• MERINGUE
• 3 large egg whites at room temperature
• 1/4 tsp cream of tartar
• 6 Tbsps sugar
• Beat eggs and tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time. Beat on high until stiff peaks form. Spread over filling. Beat at 400 degrees 6 to 8 minutes.

Preparation

Step 1

Combine sugar, cornstarch and salt. Mix well. Add lemon juice, water and egg yolks, stirring until very smooth.

Add butter, then gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly. Boil 2 to 3 minutes. Remove from heat. Stir in peel. Pour into baked pastry shell.