Lemon Meringue Pie Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Cornstarch | 6 Tablespoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| 3 egg yolks, slightly beaten | ||
| 1 baked 9-inch pastry pie shell | ||
| Egg whites | 3 | |
| Sugar | 6 Tablespoon | |
| Lemon juice | 1/2 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 450°F.
MAKING
2) In a 4-cup glass measure, add the butter, water, 1 1/2 cups sugar and salt, cook in the microwave for 3 to 4 minutes, stir in between until the sugar is dissolved.
3) In a bowl, blend the cornstarch in 3 tablespoons water, stir into the sugar mixture and cook for 2 to 3 minutes, stir after each minute.
4) Stir in the lemon peel and 1/3 cup lemon juice, mix well.
5) Gradually stir in the egg yolks and cook the mixture for 3 to 4 minutes, stir after each minute.
6) In a pie shell, cool and pour the egg mixture.
7) Stiffly beat the egg whites with an electric mixer, beat further gradually adding 6 tablespoons sugar, until rounded peaks are formed.
8) Beat in 1/2 teaspoon lemon juice, evenly spread the meringue over the cooked filling and seal the edges of pie shell.
9) Bake in the preheated conventional oven at 450°F for 5 to 6 minutes or until lightly browned.
SERVING
10) Slice and serve in individual serving plates.
1) Preheat the oven to 450°F.
MAKING
2) In a 4-cup glass measure, add the butter, water, 1 1/2 cups sugar and salt, cook in the microwave for 3 to 4 minutes, stir in between until the sugar is dissolved.
3) In a bowl, blend the cornstarch in 3 tablespoons water, stir into the sugar mixture and cook for 2 to 3 minutes, stir after each minute.
4) Stir in the lemon peel and 1/3 cup lemon juice, mix well.
5) Gradually stir in the egg yolks and cook the mixture for 3 to 4 minutes, stir after each minute.
6) In a pie shell, cool and pour the egg mixture.
7) Stiffly beat the egg whites with an electric mixer, beat further gradually adding 6 tablespoons sugar, until rounded peaks are formed.
8) Beat in 1/2 teaspoon lemon juice, evenly spread the meringue over the cooked filling and seal the edges of pie shell.
9) Bake in the preheated conventional oven at 450°F for 5 to 6 minutes or until lightly browned.
SERVING
10) Slice and serve in individual serving plates.
Chef
