Lemon Meringue Pie Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 6 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Salt | 1/4 Teaspoon | |
| Baked pie shell, 9 or 10 inch (22 x 25 cm) | ||
Directions
Place first 4 ingredients in medium size saucepan.
Heat over medium heat until boiling.
Stir often to dissolve sugar.
Combine remaining sugar and cornstarch in bowl.
Stir thoroughly.
Add egg yolks and salt.
Mix well.
Pour slowly, while stirring, into boiling water.
Keep stirring until it boils and thickens.
Continue to simmer for 1 or 2 minutes to allow starchy taste to disappear.
Remove from heat.
Let stand while making meringue.
Heat over medium heat until boiling.
Stir often to dissolve sugar.
Combine remaining sugar and cornstarch in bowl.
Stir thoroughly.
Add egg yolks and salt.
Mix well.
Pour slowly, while stirring, into boiling water.
Keep stirring until it boils and thickens.
Continue to simmer for 1 or 2 minutes to allow starchy taste to disappear.
Remove from heat.
Let stand while making meringue.
Chef
