Delectable Lemon Meringue Pie Recipe
Ingredients
| Cornstarch | 1/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Eggs | 6 , separated | |
| Grated rind of 2 lemons | ||
| Lemon juice | 8 Tablespoon | |
| 1 8 inch shortcrust pastry shell, cooked | ||
Directions
Pre-heat the oven to 300°F.
Mix the cornstarch and sugar in a pan and slowly add the boiling water.
Stir constantly over a low heat until the mixture is boiling and clear.
Add the butter.
Beat the egg yolks and add a little at a time.
Cook over a low heat until thick, stirring constantly.
Add the lemon rind and juice and mix well.
Cool the sauce, then pour into the shell.
Whip the egg whites to the stiff-peak stage, and pile on top of the filling.
Bake for 15 minutes.
Mix the cornstarch and sugar in a pan and slowly add the boiling water.
Stir constantly over a low heat until the mixture is boiling and clear.
Add the butter.
Beat the egg yolks and add a little at a time.
Cook over a low heat until thick, stirring constantly.
Add the lemon rind and juice and mix well.
Cool the sauce, then pour into the shell.
Whip the egg whites to the stiff-peak stage, and pile on top of the filling.
Bake for 15 minutes.
Chef
