Easy Lemon Meringue Pie Recipe
Summary
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 3 slightly beaten egg yolks | ||
| 2 tablespoons butter or margarine, cut up | ||
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| 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.
Chef
