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 1/2 cup sugar

  • 3 tablespoons flour

  • 3 tablespoons cornstarch

  • three eggs

  • two tablespoons butter

  • 1/3 cup lemon juice

  • baked pastry shell

Directions

FOR filling in medium saucepan combine sugar flour or cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 min. more. Remove from heat. Separate yolks from whites, set whites aside for meringue. Beat yolks slightly then gradually stir 1 cup of filling into yolks. Return all at the saucepan. Bring to a gentle boil. Cook and stir 2 min. Remove from heat and stir in butter. Gradually stir in lemon juice gently mixing well. Pour hot filling into baked pie crust. Spread meringue over filling to edge. Bake at 350° for 15 min. meringue three egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 tablespoons sugar bring egg whites to room temperature. In mixing bowl combine egg whites and vanilla and cream of tartar. Beat with electric mixer about 1 min. till soft peaks form (tips curl) gradually add sugar 1 tablespoon at a time, beating on high speed about 4 min. more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread over pie to edge to prevent shrinking.

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