Lemon Meringue Pie

Lemon Meringue Pie
Lemon Meringue Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (9 inch) baked pie shell

  • 1 1/2

    C. sugar

  • 1 1/2

    C. water

  • 1/2

    tsp. salt

  • 1/2

    C. cornstarch

  • 1

    C. water

  • 4

    egg yolks, slightly beaten

  • 1/2

    C. lemon juice

  • 3

    tbsp. butter

  • 1

    tsp. grated lemon peel

  • 4

    egg whites

  • 1/2

    tsp. salt

  • 1/2

    C. sugar

Directions

Combine sugar, water and salt in saucepan and heat to boiling. Mix cornstarch and water to make smooth paste and add to boiling mixture. Gradually, stirring constantly cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat, stir in butter and lemon peel. Cover and cool until lukewarm. For Meringue: add salt to egg white, beat until frothy. Gradually add sugar beating until glossy peaks are formed. Stir two rounded tablespoons of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling to edge of crust. Bake at 325 degrees for 15 minutes or until lightly browned

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