Lemon Meringue Pie

By chris5863

Ingredients

• PIE
• A baked Pie shell
• 1 1/2 C sugar
• 6 T corn starch
• 1/4 t salt
• 1/2 c cold water
• 1/2 C fresh lemon juice
• 3 well beaten egg yolks
• 2 T softened butter
• 1 1/2 C boiling water
• 1 t grated lemon peel
• MERINGUE
• 1/2 C water
• 1/4 t cream of tartar
• 1 C sugar
• 3 well beaten egg whites

Preparation

Step 1

PIE
Sift sugar, corn starch and salt into a 3 quart sauce pan

Gradually add in water and lemon juice

When smooth add egg yolks and butter blending thoroughly place over medium heat.

Stirring constantly slowly add in boiling water

bring mixture to a full boil, stirring gently. As it begins to thicken, reduce heat and allow to simmer slowly 1 minute, remove from heat and stir in lemon peel.

Pour into baked pie shell and allow to cool.

Once cool top with meringue

MERINGUE

Heat water, cream of tartar and sugar in a heavy pan, when the syrup is boiling cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238 degrees.

In the meantime, beat 3 egg whites in a stand mixer fitted with the paddle attachment, once well beaten slowly drizzle in the hot syrup. Continue to mix until the mixture has cooled and can be handled and placed on the pie without melting the pie filling.

Spread meringue on pie and using the back of a spoon lift peaks all over the top of the pie. Place in fridge and allow to cool. Once cooled use a torch to brown the meringue.