Lemon Meringue Pie Recipe
This Lemon Meringue Pie tastes too good ! Try this sweet dake with citrus toppings for a refreshing change ! Your suggestions for this Lemon Meringue Pie are welcome !
Ingredients
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups boiling water
2 tablespoons butter
6 tablespoons cornstarch
1/3 cup lemon juice
1 tablespoon grated lemon peel
3 egg yolks, slightly beaten
1 baked 9-inch pastry pie shell
3 egg whites
6 tablespoons sugar
1/2 teaspoon lemon juice
Directions
1. In a 4-cup glass measure, combine 1 1/2 cups sugar, salt, water, and butter. Cook 3 to 4 minutes, stirring halfway through cooking time until sugar is dissolved.
2. Blend cornstarch with 3 tablespoons water and stir into hot sugar mixture. Cook 2 to 3 minutes, stirring after every minute.
3. Stir in 1/3 cup lemon juice and lemon peel. Gradually add egg yolks, taking care to avoid overcooking them. Cook mixture 3 to 4 minutes, stirring after every minute. Cool and pour into pie shell.
4. Using an electric mixer, beat egg whites until stiff. Continue beating while adding 6 tablespoonssugar, 1 tablespoon at a time, until rounded peaks are formed. Beat in 1/2 teaspoon lemon juice.
5. Spread meringue evenly over cooked filling, sealing to edges of pie shell.
6. Bake in a conventional oven at 450°F 5 to 6 minutes, or until lightly browned.
2. Blend cornstarch with 3 tablespoons water and stir into hot sugar mixture. Cook 2 to 3 minutes, stirring after every minute.
3. Stir in 1/3 cup lemon juice and lemon peel. Gradually add egg yolks, taking care to avoid overcooking them. Cook mixture 3 to 4 minutes, stirring after every minute. Cool and pour into pie shell.
4. Using an electric mixer, beat egg whites until stiff. Continue beating while adding 6 tablespoonssugar, 1 tablespoon at a time, until rounded peaks are formed. Beat in 1/2 teaspoon lemon juice.
5. Spread meringue evenly over cooked filling, sealing to edges of pie shell.
6. Bake in a conventional oven at 450°F 5 to 6 minutes, or until lightly browned.
