Lemon Meringue Pie Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Eggs | 5 , separated | |
| Butter/Margarine | 2 Tablespoon | |
| 1 to 2 teaspoons grated lemon rind | ||
| 1 baked 9-inch pastry shell | ||
| Cream of tartar | 1/4 Teaspoon | |
| 1/2 cup plus 2 tablespoons sugar | ||
| Vanilla extract | 1/2 Teaspoon | |
Directions
Combine first 3 ingredients in a large saucepan, stirring well.
Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
Add butter.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cook mixture an additional minute, stirring constantly.
Remove from heat, and stir in grated lemon rind.
Pour into baked pastry shell.
Combine egg whites (at room temperature) and cream of tartar in a large bowl; beat until foamy.
Gradually add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in vanilla.
Spread meringue over filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until meringue is golden brown.
Cool to room temperature.
Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
Add butter.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cook mixture an additional minute, stirring constantly.
Remove from heat, and stir in grated lemon rind.
Pour into baked pastry shell.
Combine egg whites (at room temperature) and cream of tartar in a large bowl; beat until foamy.
Gradually add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in vanilla.
Spread meringue over filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until meringue is golden brown.
Cool to room temperature.
Chef
