PERFECT LEMON MERINGUE PIE

By curly

Ingredients

• Lemon Filling:
• Pastry for one crust pie.
• 1/2 cup cornstarch
• 3 Tbsps flour
• 1 3/4 cups sugar
• 1/4 tsp salt
• 4 egg yolks, slightly beaten
• 1/2 cup lemon juice
• 1 tbsp grated lemon peel
• 1 Tbsp butter
• MERINGUE:
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup sugar

Preparation

Step 1

In medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add 2 cups water stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent.

Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.

Make meringue. In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised.

Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 7 to 9 minutes or until the meringue is golden-brown. Let cool completely on rack - 2 1/2 to 3 hours. Cut with a wet knife.