Easy Lemon Meringue Pie Recipe
Going by its looks this Lemon Meringue Pie recipe seems yummy. It is an ideal Dessert. Fruits is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. You will definitely thank me for sharing this Lemon Meringue Pie.
Summary
Ingredients
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter or margarine, cut up
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 baked 9-inch piecrust, cooled
1 recipe Meringue
Directions
1 In a medium saucepan stir together the sugar, cornstarch, and flour. Gradually add the water, stirring constantly. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
2 Gradually stir about 1 cup of the hot mixture into the egg yolks. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
3 Stir in the butter or margarine and lemon peel. Gently stir in the lemon juice.
4 Pour hot filling into cooled piecrust. Spread the Meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. Bake the pie in a 350° oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving; cover for longer storage.
2 Gradually stir about 1 cup of the hot mixture into the egg yolks. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
3 Stir in the butter or margarine and lemon peel. Gently stir in the lemon juice.
4 Pour hot filling into cooled piecrust. Spread the Meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. Bake the pie in a 350° oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving; cover for longer storage.
