Lemon Meringue Pie

By bubsmoljo

Ingredients

• Pastry for 1 pie crust
• 1/4 c. cornstarch
• 3 Tbs. flour
• 1 3/4 c. sugar
• 1/4 teas. salt
• 4 egg yolks, slightly beaten
• 1/2 c. lemon juice
• 1 Tbs. grated lemon peel
• 1 Tbs. butter
• 2 c. water
• 4 egg whites
• 1/4 teas. cream of tartar
• 1/2 c. sugar

Details

Servings 8

Preparation

Step 1

Roll pastry to 11-inch circle - place in 9-inch pie plate. Refrig. ½ hour. Prick surface with a fork and bake 8-10 min. at 450 degrees. Reduce heat to 400 degrees.
Lemon pie filling: In saucepan combine cornstarch, flour, sugar & salt -mixing well. Gradually add 2 c. of water & stir until smooth. Bring to a boil oven medium heat; boil 1 min. Quickly stir some hot mixture into yolks to temper them. Pour back into hot mixture & stir; return to low heat for 5 mins. Remove, stir in lemon juice, peel & butter. Pour into shell. Meringue:
Beat egg whites and cream of tartar in med. bowl at medium speed until frothy. Beat in sugar 2 teas. at a time. Beat on high until stiff peaks form. Spread merigue over lemon filling. Bake 7-9 minutes or until meringue is golden brown. Let cool 2½-3 hrs. Cut with a wet knife and serve.