Lemon Meringue Pie

Desert
Lemon Meringue Pie
Lemon Meringue Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Pastry Crust for one-crust pie

  • Filling:

  • 1/4

    cp cornstarch

  • 2

    Tbsp flour

  • 1 3/4

    cups sugar

  • 1/4

    tsp salt

  • 4

    egg yolks slightly beaten

  • 1/2

    cup lemon juice

  • 2

    cups water

  • 1

    Tbsp grated lemon peel

  • 1

    Tbs butter

  • Meringue:

  • 4

    egg whites

  • 1/4

    tsp cream of tartar

  • 1/2

    cp sugar

Directions

In medium saucepan,combine cornstarch, flour, sugar and salt; mixing well Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally;boil 1 minute till shiny and translucent. Preheat oven to 400 degrees. Quickly stir some of hot mixture into yolks. Pour back into hot mixutre; 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. Make meringue. In bowl with mixer at medium speed, beat whites with cream of tartar until frothy. Graually beat in sugar, 2 Tbsps 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 decoratiely. Bake 7 to 9 min., or until the meringue is golden brown. Let cool completely onrach - 2 1/2 to 3 hrs. Cut with wet knife.

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