FRED WIX’S LEMON MERINGUE PIE

By á-1459

Ingredients

• 1 baked pie shell
• 4 egg whites
• 1 cup sugar
• 3 tbsp flour
• 1/4 cup cornstarch
• 1 1/2 cups water
• 1 egg yolk
• 1 tbsp butter
• 1 1/2 tsp fresh lemon zest
• 1/3 cup fresh lemon juice
• ½ tsp vanilla
• 1/4 tsp cream of tartar
• 1/3 cup sugar

Preparation

Step 1

Prepare and bake the pie shell and set aside. Place the egg whites in a mixing bowl and let stand at room temperature for 30 minutes. In a medium size saucepan, combine sugar, flour, and cornstarch; gradually stir in water. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat, cook, and stir for an additional 2 minutes. Remove from heat. In a small bowl, beat the egg yolk with a fork, then stir in 1 cup of the hot filling, return to remaining mixture in saucepan and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat, stir in the butter and lemon zest. Gradually stir in the lemon juice, mixing well. Cover and set aside. Combine the egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form, about 1 minute. Slowly add the 1/3 cup of sugar, a tablespoon at a time, beating on high until mixture forms stiff glossy peaks and sugar dissolves. Pour hot filling mixture into baked pie shell. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a preheated 350 degrees oven for 15 minutes or until meringue is golden. Cool on a wire rack for 1 hour, then chill for 3 to 6 hours before serving.