Lemon Meringue Pie

By plilhig

Ingredients

• 4 tblsp cornstarch
• 1/4 tsp salt, optional
• 1 cup, plus 4 tblsp. sugar
• 1 1/2 cups water
• 3 eggs, separated
• 2 tblsp. butter
• 1 1/2 tsp. grated lemon rind
• 5 tblsp lemon juice
• Pastry for 9-inch pie, baked

Details

Adapted from never enough thyme.com

Preparation

Step 1

Grate the lemon rind. Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
Mix the cornstarch, salt and ½ cup sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook 10 minutes, stirring occasionally. Do not remove from heat.
Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly.
Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted. Set mixture aside and allow to cool to room temperature without stirring again.
Preheat oven to 325 degrees. Pour the filling into the baked pie shell.
Beat egg whites until stiff but not dry. Gradually beat in the remaining 4 tblsp sugar. Spread the meringue over the filling, being sure to seal it to the crust.
Bake until delicately browned, approximately 15-20 minutes. Cool to room temperature and serve.

Enjoy!