Lemon Meringue Pie

By CarrieG

Ingredients

• 1 1/2 c sugar
• 6 Tbsp cornstarch
• 1/4 tsp salt
• 1/2 c cold water
• 1/2 c fresh lemon juice
• 3 egg yolks
• 1 1/2 c boiling water
• 1 tsp lemon zest
• Meringue topping
• 1 Tbsp cornstarch
• 1 Tbsp sugar
• 1/3 c water
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla
• 1/2 c sugar

Details

Servings 6

Preparation

Step 1

Combine sugar cornstarch and salt in 2-3 quart pan
Gradually blend in until smooth the water and lemon juice
Add,blending thoroughly the egg yolks well beaten
Add butter
Stirring constantly add the boiling water
Bring to a full boil,stirring gently
Once it begins to thicken reduce heat and simmer slowly for 1 minute
Remove from heat and add zest
Pour in to prepared shell and top with meringue
Spread a band of meringue around edges 0f the filling anchoring it to the crust
Dollop the remaining meringue over the top and smooth.
Bake 20 min
Meringue
Mix cornstarch and sugar
Stir in water to make a runny paste
Bring to a boil over medium heat,stirring briskly and then boil 15 seconds
Remove the thickened paste and cover
Beat egg whites until soft peaks form
Add vanilla and cream of tartar
Very gradually beat in sugar
Beat on high speed until peaks are
very stiff and glossy but not dry
Reduce the speed to low and beat in the cornstarch paste 1 tbsp at a time
When all the paste is incorporated increase the speed to medium and beat 10 sec
Spread over hot pie filling as described above