Lemon Meringue Pie Filling Recipe
Ingredients
| Granulated Sugar | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Butter | 1 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Grated rind of one lemon | ||
| Baked nine inch pastry shell | ||
| Meringue pie topping | ||
Directions
1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.
Chef
