Easy Lemon Meringue Pie Recipe
Ingredients
| Rich pastry for a single- crust pie | ||
| Cornstarch | 3 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Pinch | |
| Egg yolks | 3 | |
| Rind and juice of 2 lemons | ||
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
Directions
Preheat the oven to 425°F (220°C).
Roll out the pastry dough, line an 8-inch (20-cm) fluted pie pan and bake blind.
Reset the oven to 325°F (170°C).
Mix the cornstarch with the water, sugar and salt in a saucepan.
Stir over low heat until the mixture is thick and bubbling.
Remove the pan from the heat.
Lightly beat the egg yolks in a bowl.
Stir in a little of the hot cornstarch mixture then pour into the saucepan, beating all the time.
Stir in the lemon rind and juice.
Cool the mixture for 15 minutes, stirring occasionally, then pour it into the pastry shell.
Set aside to cool.
Meanwhile, beat the egg whites with the cream of tartar until stiff.
Gradually beat in the sugar, saving a spoonful to sprinkle on the top.
Pile the meringue onto the pie to cover the filling completely.
Sprinkle the sugar over the top.
Bake for 20 to 25 minutes or until the meringue is crisp and golden.
Serve cool.
Roll out the pastry dough, line an 8-inch (20-cm) fluted pie pan and bake blind.
Reset the oven to 325°F (170°C).
Mix the cornstarch with the water, sugar and salt in a saucepan.
Stir over low heat until the mixture is thick and bubbling.
Remove the pan from the heat.
Lightly beat the egg yolks in a bowl.
Stir in a little of the hot cornstarch mixture then pour into the saucepan, beating all the time.
Stir in the lemon rind and juice.
Cool the mixture for 15 minutes, stirring occasionally, then pour it into the pastry shell.
Set aside to cool.
Meanwhile, beat the egg whites with the cream of tartar until stiff.
Gradually beat in the sugar, saving a spoonful to sprinkle on the top.
Pile the meringue onto the pie to cover the filling completely.
Sprinkle the sugar over the top.
Bake for 20 to 25 minutes or until the meringue is crisp and golden.
Serve cool.
Chef
