Lemon Meringue Pie Recipe
Stop looking for a winning lemon meringue pie recipe, you just found it. Serve this tasty dessert as often as you like! Once you try preparing this lemon meringue pie, I am sure you will be making it again!.
Ingredients
Pastry for 9-inch baked pie shell or 1/2 10- to 11-ounce package piecrust mix
2 or 3 medium-sized lemons
1/3 cup cornstarch
1/8 teaspoon salt
1 1/4 cups sugar
1 1/2 cups water
4 eggs, separated, at room temperature
1 tablespoon butter or margarine
1/4 teaspoon cream of tartar
Directions
1. Prepare baked pie shell as directed; cool.
2. Meanwhile, prepare filling: Grate 1 tablespoon peel and squeeze 1/2 cup juice from lemons. Set peel and juice aside. In 2-quart saucepan, stir cornstarch, salt, and 3/4 cup sugar. Stir in water; cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat.
3. In small bowl, beat egg yolks; stir in small amount of hot cornstarch mixture until blended; slowly pour yolk mixture back into hot cornstarch mixture in saucepan, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring constantly, until filling is very thick, about 5 minutes. Remove from heat; stir in butter, then gradually stir in lemon juice and peel. Pour into pie shell.
4. Preheat oven to 400°F. Prepare meringue: In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks.
5. Spread meringue over filling to edge of crust; swirl meringue with back of spoon to make attractive top. Bake 10 minutes or until meringue is golden. Cool pie on wire rack away from draft.
2. Meanwhile, prepare filling: Grate 1 tablespoon peel and squeeze 1/2 cup juice from lemons. Set peel and juice aside. In 2-quart saucepan, stir cornstarch, salt, and 3/4 cup sugar. Stir in water; cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat.
3. In small bowl, beat egg yolks; stir in small amount of hot cornstarch mixture until blended; slowly pour yolk mixture back into hot cornstarch mixture in saucepan, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring constantly, until filling is very thick, about 5 minutes. Remove from heat; stir in butter, then gradually stir in lemon juice and peel. Pour into pie shell.
4. Preheat oven to 400°F. Prepare meringue: In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks.
5. Spread meringue over filling to edge of crust; swirl meringue with back of spoon to make attractive top. Bake 10 minutes or until meringue is golden. Cool pie on wire rack away from draft.
