Easy Lemon Meringue Pie Recipe
Ingredients
| Pastry for a 1 crust pie | ||
| Butter | 1 Tablespoon | |
| Grated rind of 1 lemon | ||
| Sugar | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Flour | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 , beaten | |
| Cornstarch | 3 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Egg whites | 3 (Meringue:) | |
| Cream of tartar | 1/4 Teaspoon (Meringue:) | |
| Sugar | 6 Tablespoon (Meringue:) | |
Directions
Prepare pastry, line a 9 inch pie pan, and bake in a preheated 450° oven for 12 to 15 minutes.
Cool.
Mix sugar, salt, flour, and cornstarch in a saucepan, stir in water, a little at a time, and cook over a low heat, stirring constantly, until mixture is thick and bubbly.
Stir a little into egg yolks, very gradually, continuing to beat hard.
Combine with the hot mixture and cook over a very low heat for about 2 minutes.
Remove from heat and stir in butter, lemon rind, and juice.
Cool for about 10 minutes, then pour into baked pastry shell, and cool completely.
Pile the meringue on the cool lemon filling, spreading it until it touches rim of pastry all around the edge.
Bake in a preheated 425° oven for 5 to 7 minutes or until top is lightly browned.
To make meringue: Beat egg whites until frothy, then add cream of tartar, and continue beating until whites hold a soft shape.
Beat in the sugar, a little at a time, beating vigorously until meringue is satiny and stiff enough to stand in peaks.
Cool.
Mix sugar, salt, flour, and cornstarch in a saucepan, stir in water, a little at a time, and cook over a low heat, stirring constantly, until mixture is thick and bubbly.
Stir a little into egg yolks, very gradually, continuing to beat hard.
Combine with the hot mixture and cook over a very low heat for about 2 minutes.
Remove from heat and stir in butter, lemon rind, and juice.
Cool for about 10 minutes, then pour into baked pastry shell, and cool completely.
Pile the meringue on the cool lemon filling, spreading it until it touches rim of pastry all around the edge.
Bake in a preheated 425° oven for 5 to 7 minutes or until top is lightly browned.
To make meringue: Beat egg whites until frothy, then add cream of tartar, and continue beating until whites hold a soft shape.
Beat in the sugar, a little at a time, beating vigorously until meringue is satiny and stiff enough to stand in peaks.
Chef
