Lemon Meringue Pie

admin, January 17, 2015

Serving Size: 4

Ingredients:

  1. 1 1/2 cups granulated sugar
  2. 3 tablespoons cornstarch
  3. 3 tablespoons all-purpose flour
  4. dash salt
  5. 1 1/2 cups hot water
  6. 3 egg yolks, slightly beaten
  7. 2 tablespoons butter
  8. 1 scant teaspoon grated lemon peel
  9. 1/3 cup fresh lemon juice
  10. 1 baked pie pastry, 9-inch
  11. 3 egg whites
  12. 1 teaspoon lemon juice, optional
  13. 6 tablespoons granulated sugar

 

Directions:

  1. In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.
  2. Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.
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