Lemon Meringue Pie

By KeyIngredient

Ingredients

• Meringue:
• 1/2 c. sugar
• 1/4 c. cornstarch
• Pinch of salt
• 2 c. cold water
• 2 egg yolks beaten
• 3 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1 tsp. butter
• 3 egg whites
• 1/8 tsp. cream of tartar
• 6 Tbsp. sugar
• Pastry for single-crust pie (9"), baked

Preparation

Step 1

In large saucepan combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 min. Reduce heat, cook and stir 2 min longer.

Remove from heat. Gradually stir 1 c. hot filling into egg yolks, return all to the pan. Bring to a gentle boil, cook and stir for 2 more min. Remove from heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.

For meringue in small bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour filling into crust. Spread meringue over hot filling sealing edges to crust. Bake at 350 for 15 min or until meringue is golden brown. Cool on a wire rack for 1 hour, refrigerate for at least 3 hours before serving.